4-6 large artichokes
8-10 mint leaves, coarsely chopped
¼ cup coarsely chopped flat-leaf parsley
2 anchovy fillets, finely chopped
20g finely grated Parmesan
35g fresh breadcrumbs
125ml non-alcoholic white wine
1 bay leaf
100g rocket leaves
20 green olives
Extra virgin olive oil and lemon wedges, to serve
To prepare the artichokes, remove and discard outer leaves until you see the yellow-green base.
Trim the top of the artichoke by about one-third and discard.
Remove the stem and discard.
Cut the artichokes in half lengthways.
Using a teaspoon, remove the hairy choke from the centre and discard.
As you go, place the prepared artichoke hearts in a bowl of acidulated water (cold water with lemon juice added).
This will prevent the artichokes from browning.
Combine the herbs, anchovy fillets, parmesan and breadcrumbs in a bowl and season with sea salt and freshly ground black pepper.
Fill the artichoke cavities with the mixture.
Press the artichoke halves back together again.
Place the artichoke halves, top-side up, into a saucepan large enough to fit them snugly.
Add the non alcoholic wine, bay leaf and ½ cup boiling water to the saucepan.
Cover with a piece of wet baking paper and then place a lid on the saucepan.
Bring to the boil over medium heat, reduce heat to low and cook for 30 mins or until artichokes are tender.
Serve with rocket, green olives, a drizzle of extra virgin olive oil and lemon wedges.