Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

0
Baked Artichoke

Tray-baked artichokes with almonds, breadcrumbs and herbs

A great little all-rounder

Baked Artichoke

1 hr

Not Too Tricky

serves 4

About the recipe

This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish.


nutrition per serving

184

Calories


6.9g

Fat


0.9g

Saturates


8.9g

Sugars


0.9g

Salt


11.3g

Protein


17.3g

Carbs


0.4g

Fibre


of an adult’s reference intake


Recipe From

Happy Days with the Naked Chef

Happy Days with the Naked Chef

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

1 glass of white wine

Method

  1. 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.
  2. 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.

Tags