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Stuffed artichoke hearts
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
120 minutes
Elegant appetizer: Stuffed artichokes for a fancy dinner.
Ingredients:
  • 18.20 gm olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 500g veal mince
  • 700g Passata tomato cooking sauce
  • 2.25 gm sugar
  • Salt & freshly ground pepper
  • 6 globe artichokes
  • 2 lemons, halved, to prepare
  • 20g breadcrumbs
  • 20.00 ml chopped fresh continental parsley
  • 1 anchovy fillet, finely chopped
Instructions:
  • 1. Preheat oven to 180°C. 2. Heat oil in a saucepan over medium heat. Saute onion and garlic until soft. 3. Brown the mince for about 5 minutes. 4. Stir in cooking sauce, oregano, sugar, salt, and pepper. Bring to a boil. 5. Reduce heat to medium-low and simmer for 15 minutes.
  • Prepare the artichokes as instructed in the notes by cutting off the top half instead of the top third. Drain them on paper towel. Fill the artichokes with the mince mixture and spread the remaining mixture over the base of a 2 litre ovenproof dish. Place the artichokes upright in the dish.
  • Combine breadcrumbs, parsley, and anchovy in a small bowl using a fork. Sprinkle the mixture over the artichokes, then drizzle with olive oil and season with pepper. Bake for 1 hour until golden and tender. Remember to discard the tough dark outer leaves when serving.

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