Stuffed artichokes

Passed down through the generations, this recipe is associated with Lent and fasting for Easter. Nowadays, this dish suits the hot summer months.

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• serves

  4

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 4 globe artichokes
• 1 lemon, juiced
• 4 heads garlic, finely chopped
• 4 tbsp finely chopped parsley
• 4 green or black olives, chopped
• 4 anchovy fillets, rinsed, chopped
• 1 can tuna
• 2 tbsp olive oil

Instructions

Soak the artichokes in a bowl of water mixed with the lemon juice.

Turn the artichokes upside-down. Bounce them against a table. This will make it easier to fill.

In a bowl, combine the garlic, parsley, olives, anchovy and tuna.

Divide the mixture into 4 portions. Fill in between the artichoke leaves and in the centre. Place stuffed artichokes in pot filled with 1 litre of water. Drizzle the artichokes with the olive oil. Cook, covered, over low-moderate heat for about 45 minutes or until leaves come away freely.

Drain and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.