RECIPE
Gennaro Contaldo
SERVES 4
INGREDIENTS
• 4 globe artichokes
• 1 lemon , juiced
• 2 medium-sized carrots
• 1 celery stalk with leaves , halved
• 1 onion , halved
• 4 medium-sized potatoes , scrubbed and left whole
• 1.5 litres vegetable stock
• Rustic bread , to serve
FOR THE FILLING
• 4 handfuls of parsley , roughly chopped
• 4 garlic cloves , finely sliced
• 8 anchovy fillets
• 16 baby plum tomatoes , quartered
• 4 tsp capers
• 8 green olives , pitted and sliced
• 4 tbsp extra virgin olive oil , plus extra for drizzling
AS SEEN ON
Big Kitchen
Carciofi Ripieni ( Stuffed Artichokes )
Artichokes were always a favourite in our household , whether fried , sautéed , barbecued , or stuffed like these . The season begins around mid-December , making them a perfect treat for Christmas . They can be served as an elegant starter ( remember to provide finger bowls !) or enjoyed as a light meal .
1 Prepare the artichokes : Remove the bottom outer leaves of each artichoke with a small , sharp knife , then cut off the stalk . Trim the base slightly so the artichoke stands upright . Gently open out the artichoke until you see the hairy choke . Remove and discard the choke using a small scoop or teaspoon . As you clean each artichoke , place it in acidulated water ( water with lemon juice ) to prevent discolouration . 2 Once all artichokes are cleaned , remove them from the water and turn them upside down to drain . Open them up and season the cavities with salt and pepper . Fill each cavity with a handful of parsley , 1 sliced garlic clove , 2 anchovy fillets , 4 tomato quarters , 1 tsp capers , and 2 olive slices , pressing the ingredients gently into place . 3 Place the filled artichokes in a saucepan just large enough to hold all four snugly . Add the carrots , celery , onion , and potatoes , using the potatoes to help fill gaps and stabilise the artichokes . 4 Drizzle 1 tbsp olive oil into each stuffed artichoke , then pour in the stock , ensuring it covers the artichokes up to three-quarters of the way — add more stock if necessary . Place the pan over medium-high heat , bring to the boil , then reduce the heat , cover with a lid , and simmer gently for about 1 hour until the artichokes are tender . They are ready when you can easily pull out a central leaf . 5 Carefully lift the artichokes with a large slotted spoon and place them on individual serving plates . Gently open each artichoke to reveal the filling . Pour about half a ladle of hot stock over each and drizzle with a little olive oil . Serve immediately with rustic bread and the cooked vegetables . goodfoodshow . com 43