Globe Artichoke

Much-loved by our Italian and Greek communities, artichokes baffle some people. In fact they are very easy to prepare and are succulent and delicious when stuffed and steamed.

Baked stuffed artichokes Recipe


4 globe artichokes, pointed tips snipped and stems removed (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
4 cups fresh breadcrumbs (Market Organics, Stalls 45-55, I Shed)
1½ cups freshly grated parmesan (The Epicurean, Shop 14-16, Dairy Hall)
1 clove garlic, crushed (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
¼ cup chopped fresh flat-leaf parsley (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
½ tsp dried oregano (Green Valley Spices, Stalls 36-40, B Shed)
2 tablespoons olive oil, plus extra to drizzle (Pavilion Select Produce, Shop 31-32, Dairy Hall)
1 cup water
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)


Wash and drain the artichokes, and trim away the tough outer leaves (you need to be ruthless!).

In a medium bowl, combine breadcrumbs, garlic, parsley, grated parmesan, oregano and 2 tablespoons of olive oil. Season and mix well. Prise open the leaves of the artichokes and fill with stuffing.

Tightly pack stuffed artichokes into a heavy-based saucepan and pour in water. Drizzle tops with olive oil. Put the lid on the saucepan and steam artichokes on the stovetop for 1-1½ hours.