Stuffed baby artichokes with olive, citrus and herb salad

Stuffed baby artichokes with olive, citrus and herb salad

Real Food by Mike
Alan Benson

This recipe is perfect for small, tender artichokes. However, if you can only find large ones, I suggest you cut the top 2 cm off each artichoke, then cut the artichoke in half and remove the choke and some of the tough outer leaves. The artichoke cup that is left will be perfect for the stuffing. The cooking method will be the same, but they may take a little extra time to cook through. A good way to test is to pull one of the outer leaves off and see whether it is soft enough to eat easily.


Quantity Ingredient
16 small globe artichokes
1 lemon, juiced
2 fresh bay leaves
1/2 teaspoon white peppercorns
20g flat-leaf parsley, leaves finely chopped, stalks removed
20g mint leaves, finally chopped
40g salted baby capers, rinsed, drained well and finely chopped
3 garlic clove, finely chopped
400ml dry white wine
sea salt
250ml extra-virgin olive oil

Olive, citrus and herb salad

Quantity Ingredient
1 orange, segmented
1 ruby grapefruit, segmented
1 lemon, segmented
95g kalamata olives
1/2 bunch mint, leaves picked
1/4 bunch basil, leaves picked
1/4 bunch dill, leaves picked
1/4 bunch salad burnet leaves, leaves picked
60ml mint oil


  1. Preheat the oven to 120°C.
  2. Working with one artichoke at a time, trim off the top third, then trim off the centre leaves and remove the hairy choke with a teaspoon. Trim the stems. Peel off the thick outer leaves to reveal the bright, tender flesh, then place the artichokes in a bowl of cold water with lemon juice added to prevent discolouration.
  3. Put the bay leaves, peppercorns and parsley stalks in the base of a non-reactive baking dish large enough to hold the artichokes snugly in a single layer.
  4. In a bowl, combine the mint, parsley leaves, capers and garlic. Season to taste with salt and freshly ground black pepper and mix well.
  5. Drain the artichokes and stuff each one with a little of the herb mixture. Arrange the artichokes in the baking dish, sitting them on their bases and packing them tightly so they remain upright. Pour over the wine and 300 ml cold water. Season to taste with sea salt, drizzle with the olive oil and cover tightly with baking paper. Cover tightly with aluminium foil and braise in the oven until tender, 13/4–2 hours.
  6. For the salad, combine the fruit, olives and herbs in a bowl and dress with the mint oil.
  7. To serve, drain the artichokes from the cooking liquid and arrange them on a platter. Serve the olive, citrus and herb salad on the side and spoon it over before eating.

Medicinal Benefit

  • Artichokes are high in folates to help with cell creation, antioxidant vitamin C to boost the immune system, vitamin B to help convert food to energy, and vitamin K, which helps in the activation of proteins and calcium, essential for strong bones.
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