© David Loftus
pan-baked artichokes with almonds, bread crumbs and herbs
To prepare the artichokes (see pictures opposite), simply trim 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 center 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 from discoloring. Youll get the hang of it when you do the rest. Youll be left with 8 whole trimmed artichokes.
Preheat the oven to 400°F. Toss the garlic, almonds, bread crumbs 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 wax 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 wax paper and bake for a final 10 minutes. Serve in the middle of the table with seafood or any white meat.
8 medium-sized globe artichokes
2 cloves of garlic, finely chopped
1 handful of whole almonds, finely chopped
2 handfuls of coarse bread crumbs
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