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


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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