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Roasted Artichokes stuffed with breadcrumbs and almonds, served with basil oil dip

Roasted Artichokes

Whole artichokes stuffed with a garlic, almond and breadcrumb filling, roasted until tender and served with a Wilson's Basil Flavoured Oil dip.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Side Dish, Starter
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the artichokes:
  • 4 large globe artichokes
  • 1 lemon halved
  • 100 g fresh breadcrumbs
  • 50 g flaked almonds roughly chopped
  • 3 cloves garlic crushed
  • A handful fresh parsley chopped
  • A handful fresh mint chopped
  • 4 tbsp Wilson's Extra Virgin Olive Oil plus extra for drizzling
  • Salt and black pepper to taste
  • 200 ml hot water or vegetable stock
For the basil oil dip:
  • 60 ml Wilson's Basil Flavoured Oil
  • 1 clove garlic crushed (optional)
  • A squeeze of lemon juice
  • A pinch of salt

Method
 

  1. Preheat the oven to 180C.
  2. 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.
  3. Gently open up the centre leaves of each artichoke to make space for the stuffing.
  4. Mix the breadcrumbs, almonds, garlic, parsley and mint with the Wilson's Extra Virgin Olive Oil, and season well.
  5. Push the stuffing down between the leaves of each artichoke, packing it in tightly.
  6. 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.
  7. 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.
  8. While the artichokes finish roasting, whisk together the basil oil dip ingredients.
  9. Serve the artichokes warm, with the basil oil dip alongside for pulling each leaf through.

Notes

Storage - keep covered in the fridge for up to 2 days, and reheat gently in a low oven. Make-ahead - the artichokes can be trimmed and stuffed several hours ahead, covered and refrigerated, then roasted when you're ready. Serving suggestion - pull off a leaf at a time, dip the fleshy base in the basil oil, and scrape it off with your teeth; the heart at the centre is the reward for the effort.