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Ingredients
- Ingredients
- 4 globe artichokes, stalks trimmed
- For the filling
- ½ sourdough loaf, crumbed
- 6 anchovy fillets, chopped
- 4 cloves of garlic, minced
- ½ bunch flat leaf parsley, finely chopped
- Sea salt & freshly ground pepper
- Olive oil
Directions
- Gently prise open the artichokes so to make space between the layers of leaves as that is where the stuffing mix will go. Once loosen the globe, combine the stuffing ingredients together in a bowl, adding enough olive oil to bring the mixture together. Take a littlle bit of the stuffing and gently push it in the spaces between the leaves. Start with the outer leaves of the artichoke first and then work your way to the heart of the artichoke, ensuring that it is evenly distributed. Repeat the process until all four artichokes are filled.
- Place the stuffed artichokes in a large saucepan, and add about 300ml of cold water to the pan and slowly bring to the boil. Cover the saucepan with a lid and reduce the heat and simmer for about 30-40 minutes or until a leaf from the artichoke can be pulled out easily.
- Finally, when ready and tender, sprinkle some olive oil over the artichoke and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 159mg | 5% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.77g | 1% |
| Protein 2.52g | 4% |
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