The Abruzzo-style Stuffed Artichokes

Preparing the artichokes

1. Cut off the leaves and stalk close to the base of the artichoke bulb.
2. Remove a few outer petals which may be woodier.
3. Cut through the tips of the artichoke to form a flat top.
4. Turn the artichoke over and bang down onto a cutting board, this will loosen the petals. With your fingers, gently further spread the petals (without breaking them off). This makes room for the stuffing.
5. Place the artichokes into a large bowl with the juice of 1 lemon in cold water. This will remove any bitterness.

Making the stuffing mixture

1. Place the garlic, chopped parsley, fresh breadcrumbs, grated cheese and eggs into a bowl. Season to taste.
2. Mix until a smooth texture is reached (soft but not too wet).
3. To stuff the artichokes:
4. Begin by placing mixture into the centre petals and then working outwards.
5. Place the mixture into the gaps in the petals.
6. You can stuff as many petals as you like (or have mixture for).
7. You may have to split the mixture into enough portions for the number of artichokes you are cooking.
8. The stuffing does swell so do not go overboard with the amount you use. A little in each petal is enough.

To cook

1. Place enough olive oil into the bottom of a large oven proof pot or dish, add salt, place the stuffed artichokes gently into the base so that they all touch the bottom.
2. Cook on a medium heat for 45 minutes (or when a fork easily pierces the petals).
3. Then place them into a medium preheated over for a further 15-20 minutes (this can be done immediately or just before serving).
4. Serve with salad and crusty bread.