Artichokes have confused cooks for centuries, going all the way back to arguments among the ancient Greeks and Romans over whether the plant even counted as food. Trimming away the tough outer leaves and thorny tips to reach the tender base is real work, which is probably why roasted artichokes, stuffed whole and packed tight in a tray with garlic, almonds and herbs, became the way to make that effort count for something.
Wilson’s Basil Flavoured Oil goes on the side here, whisked into a simple dip for pulling each leaf through once the artichokes come out of the oven. It brings a fresh, herby note that cuts through the richness of the stuffing.
The stuffing and roasting take a bit of patience, but most of it is oven time. Here’s how we put it together.
Roasted Artichokes
Ingredients
Method
- Preheat the oven to 180C.
- Trim the artichoke stems, snap off the tough outer leaves, and slice about 2cm off the top of each artichoke. Rub the cut surfaces with lemon to stop them browning.
- Gently open up the centre leaves of each artichoke to make space for the stuffing.
- Mix the breadcrumbs, almonds, garlic, parsley and mint with the Wilson's Extra Virgin Olive Oil, and season well.
- Push the stuffing down between the leaves of each artichoke, packing it in tightly.
- Stand the artichokes upright and packed tightly together in a deep roasting tray. Pour the hot water or stock around them, drizzle with more oil, and cover the tray tightly with foil.
- Roast covered for 50 minutes, then remove the foil and roast uncovered for a further 15 to 20 minutes, until the outer leaves pull away easily and the stuffing is golden.
- While the artichokes finish roasting, whisk together the basil oil dip ingredients.
- Serve the artichokes warm, with the basil oil dip alongside for pulling each leaf through.
Notes
We Use Basil Flavoured Oil
A dip is where a flavoured oil earns its place, since there is no heat involved to soften what it brings to the table. Wilson’s Basil Flavoured Oil goes straight from the bottle into the dip, so its fresh, herby character stays intact against the richer, roasted flavour of the artichoke and its stuffing.
Whisked with a little lemon juice and garlic, it turns into something closer to a loose dressing than a plain oil, thin enough to coat a leaf without dripping everywhere.
That balance of herby freshness without being overpowering is what makes it work as a dip rather than a drizzle.
Our Tips
Snip the thorny leaf tips with scissors. A quick trim across each leaf tip makes the whole thing far more comfortable to eat by hand.
Rub cut surfaces with lemon straight away. Artichoke flesh browns fast once exposed to air, and lemon slows that right down.
Pack the artichokes tightly in the tray. Standing close together helps them support one another and stops them toppling as they cook.
Keep the tray covered for the first roast. The trapped steam is what cooks the base through before the stuffing browns.
Test doneness by pulling an outer leaf. It should come away easily with barely any resistance once the artichoke is properly cooked.
How We Serve It
Roasted artichokes are a hands-on, pull-apart starter. Set one per plate with a small bowl of the basil oil dip alongside, and let everyone work through the leaves at their own pace.
It suits a dinner party well, since most of the cooking happens in the oven and there is very little to do at the last minute beyond whisking the dip.
A chilled glass of dry white wine and some crusty bread alongside rounds out the table nicely.
More Ways to Use Basil Flavoured Oil
Once the bottle’s open for this dip, Wilson’s Basil Flavoured Oil has plenty more to do around the kitchen.
For a better burger — it goes straight into the mince in our Best Beef Burger Patty.
For a finishing touch on pasta — drizzle it over just before serving our Spaghetti with Garlic and Extra Virgin Olive Oil for extra basil flavour alongside the fresh leaves.
For a Thai-style dressing — a splash stirred through gives our Thai Basil, Lime & Coconut Salad Dressing an extra layer of basil.
For a bigger salad — drizzle it over the fresh basil leaves already in our Summer Solstice Salad for a stronger herb note.
The Good Stuff About Basil Flavoured Oil
Wilson’s Basil Flavoured Oil carries real basil flavour through the oil itself, rather than relying on a few torn leaves scattered on top at the end. That means the flavour is even in every spoonful, and it works equally well in a dip, a dressing, or drizzled over pasta, soup or fish.
Halaal & Kosher
Certifications
250ml / 1L
Bottle Sizes
6x250ml / 6x1L
Case Options
2 Years
Shelf Life
Ways to Change It Up
Swap the almonds for pine nuts. They toast quickly and bring a similar richness to the stuffing.
Add grated parmesan to the stuffing. It melts into the breadcrumbs and adds a salty, savoury edge.
Add a pinch of chilli flakes. Mixed into the stuffing, it gives the dish some welcome heat.
Finish on the braai instead of the oven. A few minutes over coals after roasting adds a smoky char to the outer leaves.
Swap the dip for aioli. A garlic mayonnaise makes for a richer alternative to the basil oil.
Use baby artichokes for smaller portions. They cook faster and work well as an individual starter.
Questions You Might Have
How do I trim a whole artichoke?
Snap off the tough outer leaves near the base, trim the stem, and slice about 2cm off the top to remove the thorniest tips. A pair of kitchen scissors handles any remaining sharp points on the leaves.
Why do I rub the cut surfaces with lemon?
Artichoke flesh browns very quickly once it is exposed to air. Lemon slows that browning down while you finish trimming and stuffing the rest.
Can I make these ahead of time?
Yes, trim and stuff the artichokes a few hours ahead, cover them and keep in the fridge, then roast when you’re ready to serve.
I can’t find fresh whole artichokes, what else can I do?
Fresh whole artichokes can be seasonal and hard to track down. If you strike out, Woolworths’ Grilled Artichokes with Herbs in Sunflower Oil make a good stand-in for a quick antipasti plate or salad, though they won’t give you the same stuffed, pull-apart result.
How do I know when the artichokes are cooked?
Pull on an outer leaf. If it comes away easily with little resistance, the artichoke is ready.
What part of the artichoke do I actually eat?
Pull off each leaf, dip the fleshy base in the sauce, and scrape it off with your teeth. Once the leaves are gone, scoop out the fuzzy choke in the centre and eat the tender heart underneath.
Where can I buy Wilson’s Basil Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
More From Our Kitchen
Best Beef Burger Patty — Thai Basil, Lime & Coconut Salad Dressing — Summer Solstice Salad — All Recipes
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