Ingredients
| 6 artichokes | |
| 2 cups sourdough crumbs | |
| 100g pancetta, finely chopped | |
| 2 cloves garlic, finely chopped | |
| 1⁄4 cup finely chopped herbs such as mint, parsley, marjoram | |
| zest of 1 lemon | |
| 2 tablespoons extra virgin olive oil plus extra for drizzling | |
| 150ml white wine |
Instructions
| 1. | Preheat the oven to 200°C. Prepare the artichokes as per the step-by-step method. |
| 2. | You can leave them whole or cut into halves; you’ll need to remove the stems if you are planning on cooking them whole. |
| 3. | Remove the chokes if the artichokes are large. |
| 4. | In a bowl toss together the crumbs, pancetta, garlic, herbs, lemon zest and olive oil. |
| 5. | Put the artichokes into a roasting dish, push the crumb mix into the centre of each artichoke and through the leaves, then drizzle with extra olive oil. |
| 6. | Pour the wine into the dish and bake for 40-50 minutes until the artichokes are tender (a skewer should pierce the base easily), the liquid has been absorbed and the stuffing is crisp. |
Recipes & food styling Ginny Grant / Photography Aaron McLean
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