Dishes

Stuffed artichokes: something to feast on


Original and easy to make, the recipe for stuffed artichokes is both tasty and delicious.

Ingredients for 4 persons :

  • 1 lemon juice
  • 6 artichokes
  • 10 cl of milk
  • 2 slices of bread
  • 2 onions
  • 2 strands of parsley
  • 40 g semi-salted butter
  • 500 g of sausage meat (or leftover confit lamb, etc.)
  • 6 capers
  • Salt, freshly ground pepper

Stuffed artichoke recipe

In a large pot of boiling salted lemon water, cook the artichokes, about 8 minutes (they should still be slightly crunchy).

  • In a dish, pour the milk and soak the bread.
  • Peel and chop the onions.
  • Wash and chop the parsley.
  • In a frying pan, melt 20 g of butter, add the chopped onions, cook for 3 minutes. Add the stuffing or leftover meat.
  • Drain the bread and crumble it in the pan, season with salt, chopped parsley and pepper. Add the capers. Mix and continue cooking for 10 minutes. Keep warm.
  • Wash and cut the artichokes into quarters. Trim them and drain them. Arrange them in a dish, then distribute the stuffing among their leaves.
  • Pour in the rest of the butter and put it under the broiler.

Find out more about the artichoke

Introduced in France in the 16th century under the leadership of Catherine de Medici, the artichoke still populates our stalls, especially these
some varieties:

  1. Camus, the most common and generously fleshy, is the jewel of Brittany which provides 80% of the national artichoke production (all varieties combined).
  2. Provence violet, small and purplish, is mainly produced in the Eastern Pyrenees and Brittany.
  3. The white Hyères, large and fleshy, is cultivated in the Eastern Pyrenees and a little in Provence.
  • Vegetable garden: cultivating the artichoke well
  • Health: virtues and benefits of the artichoke

Recipe: A. Beauvais, Photo: F. Hamel

Video: How to Clean Artichokes (October 2020).