Stuffed Globe Artichokes

• 4 Globe Artichokes, Stalks Trimmed
• 1/2 Sourdough Loaf, Crumbed
• 6 Anchovy Fillets, Chopped
• 4 Cloves Of Garlic, Minced
• 1/2 Bunch Flat Leaf Parsley, Finely Chopped
• Zest Of A Lemon
• 1 Teaspoon Dried Chili Flakes (optional)
• 1 Cup Of Kalamata & Green Sicilian Olives, Chopped
• Sea Salt and Freshly Ground Pepper
• Olive Oil

1. 1.
2. Gently press open the artichokes so to make space between the layers of leaves as that is where the stuffing mix will go.
3. Mum suggested I bang them (flower head down) a couple of times on a chopping board so to loosen the globe.
4. 2.
5. Combine the stuffing ingredients together in a bowl, adding enough olive oil to bring the mixture together.
6. Take a little bit of the stuffing and gently push it in the spaces between the leaves.
7. 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.
8. Repeat the process until all four artichokes are filled.
9. 3.
10. Place the stuffed artichokes in a large saucepan; dont worry if they are overcrowded as you want them to support each other and remain upright.
11. Effectively you are steaming the artichokes so add about 300ml of cold water to the pan and slowly bring to the boil.
12. Cover the saucepan with a lid and reduce to a gentle simmer for about 30-40 minutes or until a leaf from the artichoke can be pulled out easily.
13. 4.
14. Once done, drizzle a little extra olive oil over the artichoke and serve immediately.

artichokes, sourdough, anchovy, garlic, parsley, lemon, dried chili flakes, olives, salt, olive oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/stuffed-globe-artichokes/ (may not work)