Tray-baked artichokes with almonds, breadcrumbs & herbs

Baked Artichoke

Serves 4

  • 8 medium-sized globe artichokes

  • 1 lemon

  • 2 cloves garlic, finely chopped

  • 1 handful whole almonds, finely chopped

  • 2 handfuls coarse breadcrumbs

  • 1 handful fresh mint, finely chopped

  • 1 handful fresh parsley, finely chopped

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

  • 1 glass white wine

To prepare the artichokes, simply trim 5cm 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 200ºC/400ºF/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 in the middle of the table with seafood or any white meat.

Nutritional Information

Tray-baked artichokes with almonds, breadcrumbs & herbs

A great little all-rounder

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0 foodies cooked this
This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish
Serves 4
1h
Not too tricky
Method

This sort of veg dish is good for anything – from using as antipasti to serving with meat or fish.

To prepare the artichokes, simply trim 5cm 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 200ºC/400ºF/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 in the middle of the table with seafood or any white meat.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 390
    20%
  • Carbs 16.7g
    6%
  • Sugar 7.3g 8%
  • Fat 20.1g 29%
  • Saturates 2.9g 15%
  • Protein 14.2g 32%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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