Spanish Stuffed Artichokes
This is a recipe from last year, and it's a sumptuous one. What may sound droll and boring is delicious, light, flavor some and delicate. I also used this same recipe and then chopped it up and added to homemade Ravioli pillows, hand rolled, and a light savory sauce. Time consuming, but amazing. Artichokes are a thistle flower bud, not the same thistles we see growing on the side of the road or every footpath crevice, but of the same variety. The plant itself is a voracious grower, and needs plenty of space. This years plant karked it in some particularly ridiculous hot weather, so I missed out this year. firstly preparing the artichoke is a bit of work. If taking off the plant, cut a little ways down the stem. Remove all tough leaves from the outside and cut it about a third of the way down across the bud. Remove the choke. This is the fluffy stuff inside. Rub the artichoke with lemon now, or it will brown very rapidly, I just throw mine in a mix of lemon juice and water to keep them ready, as I go through prepping.
- 2 large Artichoke
- 2 slices day old sourdough
- 20 Kalamata Olives deseeded
- Spanish Chorizo sausage finely diced
- 1 tbsp capers
- 1 clove garlic
- 1 chilli
- 1 tbsp fresh parley and chives
- 1 lemon
- Pecorino grated
- Blend sourdough, olives, capers, garlic, Chilli, parsley and chives roughly in blender. Put into bowl with diced Chorizo.
- Prepare artichokes
- Prepare saucepan with boiling water, (you can add wine, and or any seasoning to mix)
- Stuff artichokes.
- Add artichokes to boiling water, face up, (I use an egg ring around them to keep them upright) add lemons from artichoke bowl. And cook until soft. You should be able to easily pull a leaf of the artichoke out when ready.
- Top with grated pecorino and put under a hot grill until melted.
- Serve immediately.