I have made it a motto to cook new foods so I decided to tackle the artichoke by roasting it with a gooey, melt-able cheese mingled with other tasty bits.
In all honesty, I had no idea what I was doing when it came to prepping and just cut the artichoke in half and scooped out the fibrous middle bit. I probably should have looked at beforehand but my artichokes didn't feel thorny enough that they bothered me. Perhaps that's a sign that they weren't as fresh as they should have been. Oh well, what's important is that I felt a great sense of satisfaction that I conquered the artichoke and they were really tasty.
Serves 4
INGREDIENTS4 artichokes 100g of taleggio cheese (or a similiar cheese that melts) 6 slices of pancetta cut into 1cm slices 2 garlic cloves chopped 4 onion shallots diced 1 cup bread crumbs 1 tbsp olive oil and some more for drizzling 1/4 cup parsley 1 lemon cut in half Salt & pepper to season METHODPrepare the artichokes using 1 half cut lemon to rub as you go along to avoid the artichoke going brown. Cut the artichoke in half and use a spoon to scoop out the fibrous middle section that sits above the artichoke heart. Steam the artichoke for about 15mins until cooked. Pre-heat the oven to 180C/350F/Gas Mark 4. Heat the olive oil to a pan and add the pancetta for 2 mins. Add the garlic and onion shallots to the pan and cook for a few minutes until the onions are translucent. Add the bread crumbs and stir through until coated in oil in the mixture. Pour the mixture into a bowl and add the cheese, parsley and the juice of the other half lemon. Season to taste and mix thoroughly. Once artichokes have been steamed, divide the stuffing amongst the 8 half artichokes. Drizzle with some olive oil and bake in the oven for 15 mins or until brown and the cheese has melted.
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