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.
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.