Italian Baked & Stuffed Globe Artichokes Recipe
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.
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!