A filling made with bread, garlic, oregano, black olives, and parsley is stuffed between the leaves of whole artichokes and is steamed with yellow potatoes until tender. Topped off with lots of olive oil and extra parsley for garnish- this is the perfect spring-time recipe.
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
- 2 large globe artichokes
- 1 lemon
- 2-3 cups white bread, cubed (I use a French loaf)
- 1 cup Kalamata olives, sliced
- 1/2 teaspoon garlic, finely chopped
- 2 tablespoons oregano, dried
- 1/2 cup parsley, chopped
- 1 cup olive oil
- Water, for boiling
- 1 1/2 teaspoons salt
- 8-10 small yellow potatoes
Begin by preparing the stuffing. Add the cubed bread, olives, garlic, and oregano to a large bowl. Add 1/4 cup of parsley and 3/4 cup of olive oil. Mix to combine and set aside.
Give the artichokes a good rinse under cold water. Slice off the stems so the artichokes sit upright on a flat surface. Immediately rub a piece of sliced lemon on the area that was cut to avoid it from turning brown.
Next, peel off the outer layers of the artichoke leaves. These are often discoloured and tough and are not good to eat. Peel at least one to two layers of leaves off depending on how the artichoke looks. You want to see soft green leaves.
Using a sharp knife, slice 2 centimetres off the top of the artichoke. This will open up the artichoke and make it easier to stuff and will get rid of some of the prickly ends of the leaves. Again, rub this area that was just cut with a slice of lemon to avoid it from turning brown.
To stuff the artichoke, pry the leaves back gently and add the filling between the leaves. I find that it’s easier to work from the centre outwards. You don’t have to fill in every leaf, just try and distribute it evenly throughout the whole artichoke. It’s way easier to use your hands than a spoon so get right in there! Once the artichokes are both stuffed, set aside.
Bring a large pot with 2-3 centimetres of water in it to a boil. Add the whole potatoes and salt. Nestle the artichokes on top of the potatoes and add a drizzle of more olive oil. Add a thin slice of lemon to the water then cover the pot and reduce the heat to medium-low.
Let the artichokes steam for 30-45 minutes depending on the size of the artichokes. Check the water level halfway through the cooking process. If most of the water has boiled off, add a splash more. When the artichokes have turned dark green and their leaves come off easily when pulled, they are done.
Remove the artichokes from the pot using a slotted spoon and place on a serving platter or plate. Drain any remaining water from the pot, leaving the potatoes inside. Add the remaining 1/4 cup of chopped parsley to the potatoes along with 1/2 a teaspoon of salt and a drizzle of olive oil. Mix the ingredients together until the potatoes are fully coated in the olive oil. Scoop out the potatoes and arrange them around the artichokes. Serve right away and enjoy!
To eat your artichoke, peel the leaves off one at a time. Put a leaf inside your mouth and pull the leaf down, using your bottom teeth to scrape off the meat. Keep going until you get all the way to the middle of the artichoke. As you get closer to the centre, the leaves will get more tender.
Once you get to the middle of the artichoke, you will come to a fuzzy specimen like this:
And you have finally arrived at the heart of the artichoke ❤ You can use a spoon to scoop it out, but I like to rip it in half smother it in olive oil and eat it. Does that say something weird about me as a person? Regardless, it tastes so creamy and rich and is the perfect way to end this messy meal!
I really hope you enjoy this recipe and much as I do! If you try it out, leave me some comments below!