Here I show you how to make these deliciously simple baked and stuffed globe artichokes. They're full of flavoursome Italian herbs, olive oil and parmigiana. And perfect if you've grown plenty on your allotment.
If you're in the market for trying some new Italian recipes, then a globe artichoke should be high on your list! They're so beautiful too, like a flower ready to bloom.
But don't be confused with Jerusalem artichokes. I rang a farm shop a couple of weeks ago and asked them if they had any in and as soon as I turned up, I realised we hadn't been on the same page.
But I bought them anyway, as I'll be trying them too. (I heard they make great chips!)
HOW EASY ARE GLOBE ARTICHOKES TO COOK?
And the beauty of this recipe is that it's easy-peasy with hardly any effort and it's fun to pick off one stuffed leaf at a time!
All you need is some artichokes, bread crumbs, herbs, seasoning and some authentic Italian extra virgin olive oil mixed with parmigiana.
Mamma mia!
More Recipes You Might Like
I've also recently made an irresistible Chocolate Salami and a truly amazing Melanzane Parmigiana if you're in the market for some more Italian indulgence.
Others are:
- Lamb stew and dumplings (slow cooker recipe)
- Cheesy Leeks and Bacon Pasta
- Branston Pickle sausage casserole
- Crushed potatoes recipe
How to Make Italian Baked & Stuffed Globe Artichokes
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Italian Baked & Stuffed Globe Artichokes Recipe
Ingredients
- 4 4 artichoke stalks removed, leaves loosened and rinsed
- 3 cups wholemeal breadcrumbs
- 2-3 tsbp parmigiana finely grated
- 1 tablespoon dried mixed herbs
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ¼ cup extra virgin olive oil (or mix olive oil and water and spray from a bottle)
- 1-2 tbsp extra virgin olive oil (or mix olive oil and water and spray from a bottle).
Instructions
- Preheat the oven at 190c.
- Once the artichokes are clean, trim the top off and snip off any jagged edges of uneven leaves.
- Gently tug the leaves inwards and outwards to allow more room for stuffing.
- In a large mixing bowl, combine the breadcrumbs, herbs and seasoning and ¼ cup of olive oil and stuff in to each leaf.
- Drizzle each artichoke with the remaining olive oil and place each artichoke in a deep roasting tin.
- Pour in some water in the bottom of the tin (roughly up to about 1" deep) and loosely cover the artichokes with tin foil.
- Place the tray in the oven and bake for 1 hour and 10 minutes, or until the leaves can be easily torn out and it's ready to eat!
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