Artichokes stuffed with parsley (Αγκιναρες γεμιστες με μαιντανο)

Greek people have been eating artichokes for centuries and they have found endless ways to enjoy this beautiful vegetable. My mother in law traditionally stuffs artichokes with rice and herbs, but she recently suggested this as a simpler and lighter alternative. This is a energising dish that just sings spring!

Artichokes stuffed with parsley (Αγκινάρες γεμιστές με μαϊντανό)


2 lemons, zested and juiced
6 artichokes
1 cup chopped flat-leaf parsley
2 tbsp chopped mint
5 garlic cloves, finely chopped
1 cup freshly grated sheep's milk kefalograviera cheese
1 & 1/2 cups fresh sourdough breadcrumbs, made from olive bread (or gluten free breadcrumbs)
300 ml extra virgin olive oil, plus extra for drizzling
200 ml white wine
100g butter
sea salt
freshly ground black pepper


1. Preheat the oven to 180°C. Fill a large bowl with cold water and add the juice of one. You can leave the lemon halves themselves in the water. Prepare the artichokes by peeling off the tough outer leaves. Trim the stem, so that the base of the artichoke is flat. Slice off the top of the artichoke and scoop out the fibrous choke. Be careful not to remove any of the artichoke heart, the best part! Rub the trimmed artichoke with half of the remaining lemon and then immediately place in the bowl of water. 

2. Combine the lemon zest, herbs, garlic, kefalograviera, 1 cup of the breadcrumbs and oil in a bowl. Season with salt and pepper and mix well.

3. Parboil the artichokes in boiling salted water for around 20 minutes or until just tender. Drain the artichokes, allow them to cool slightly and then stuff each one generously with the breadcrumb mixture by gently separating each leaf and pushing the stuffing into the gaps and the centre of the artichoke. Tightly pack the artichokes into a baking dish and drizzle with more oil. Pour in the white wine to just cover the base of the dish. Season the artichokes with more salt and pepper and top with some of the remaning breadcrumbs and a small dollop of good quality butter. Place in the oven until the breadcrumbs become golden brown and crispy. Serve immediately. 

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Maira Gall