Tray-Baked Artichokes with Almonds, Breadcrumbs and Herbs

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Tray-Baked Artichokes with Almonds, Breadcrumbs and Herbs

Serves 4

 

Ingredients

 

8 medium-sized globe artichokes

1 lemon

2 cloves of garlic, finely chopped

1 handful of whole almonds, finely chopped

2 handfuls of coarse breadcrumbs

1 handful of fresh mint, finely chopped

1 handful of fresh parsley, finely chopped

sea salt and freshly ground black pepper

extra virgin olive oil

2 wineglasses of white wine

 

This sort of veg dish is good for anything - from using as antipasti

to serving with meat or fish

 

Method

 

To prepare the artichokes (see pictures opposite), simply trim 5cm/2

inches below and above the base of the choke. Now what you need to do

is trim back your artichoke leaves one by one, clicking them off

until you get to the lovely paler yellow and more tender leaves.

Using a pointed teaspoon, insert it right into the centre of the

artichoke flower and slowly turn it to remove the fluffy choke. Have

a little peer in and try to remove most of the choke. Rub the

artichoke with lemon to stop it discolouring. You'll get the hang of

it when you do the rest. You'll be left with 8 whole trimmed

artichokes.

 

Preheat the oven to 200°C/400°F/gas 6. Toss the garlic, almonds,

breadcrumbs and herbs into a bowl, season, and loosen with a little

olive oil. Scrunch together with your hands and stuff this mixture

into the middle of each artichoke, really packing it in. You want to

fit these snugly side by side in an appropriately-sized baking dish.

Sprinkle any excess filling over the top, drizzle generously with

extra virgin olive oil and pour in your wine. Rip off a big enough

piece of greaseproof paper, wet and scrunch it under a tap, then tuck

it over the artichokes and round the edges of the dish. Bake in the

preheated oven for 30 minutes, then remove the greaseproof paper and

bake for a final 10 minutes.

Serve.

 

 

 

(By Jamie Oliver, http://www.jamieoliver.com/)