Every year I look forward to when artichokes are in season. I think they’re one of the best tasting vegetables and it doesn’t take much effort to get an amazing side dish out of them. This dish can be made richer by also stuffing the artichokes with breadcrumbs and cheese but I like to cook them really simply with just a garlic and parsley stuffing (keeping things simple is often the best way to show off the true flavours of the star ingredient).
I remember having this dish in Trastevere and being blown away by the deep flavours and the delicate texture of the artichoke heart. When I eat them now a few years on I’m still taken back to that dish in that wonderful area of Rome.
Artichokes will only be in season for a little while longer so get your hands on some and give this easy yet oh so tasty dish a go!
5 large globe artichokes, stems removed & discarded
1 cup chopped parsley
3 cloves garlic, finely chopped
1 1/2 cups vegetable stock
Salt & freshly-ground black pepper
1. Thoroughly wash the artichokes in cold water to remove all dirt (at least 2-3 times).
2. Cut about 1 inch off the tops of the artichokes so that they’re all flat (the tops are quite hard and inedible) and remove any hard outer leaves.
3. Gently separate the leaves using your fingers to make room for the stuffing.
4. Using your fingers, evenly stuff the artichokes with the parsley and garlic.
5. In a large saucepan over medium heat, add the stock then place the stuffed artichokes inside, facing upwards. Ensure they all fit in one layer (ie- don’t put the artichokes on top of each other).
6. Season with a little salt and a generous amount of freshly-ground black pepper. Lightly drizzle with olive oil, then cover with a lid and allow the stock to come to a boil.
7. Once it boils, lower the heat and allow to simmer, covered, until the artichokes become tender (30-40 minutes). You’ll know they’re done when you can easily remove the outer leaves. Serve immediately.
*If you’d like to use this recipe, please reference this blog- thank you!