Roman-style artichokes

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 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.