Artichokes are very popular in Italy, particularly in Rome, where the traditional Jewish method of preparation is still used to this day. Good artichokes are readily available in Australia when they are in season. Look for fresh, tightly closed heads with a thick stem as this is the best part for eating.
6 large globe artichokes
1 cup soft white breadcrumbs
2 tbsp chopped Italian parsley
2 tbsp grated Parmigiano
½ glass dry white wine
1 cup water extra virgin olive oil
Begin by making the stufﬁng. Mix the breadcrumbs, Parmigiano and parsley with the eggs until well combined. Set aside. Preheat the oven to 180°C.
Remove the tough outer leaves of the artichokes. Peel the stems carefully using a peeler to remove the outer layer. Cut off the tip of the stem, then cut the top of the leaves off to remove approximately half of the ﬂower head.
Using the end of a teaspoon, remove the ﬂuffy choke. Plunge the artichokes immediately into a bowl of cold water with the juice of half a lemon. The lemon juice will prevent the artichokes from discolouring.
Gently separate the leaves and stuff each artichoke with the mixture. Place the stuffed artichokes head down in a pot so that they are standing upright. The pot should be deep enough to ﬁt the entire artichoke.
Pour wine and water into the pot, sprinkle with salt and drizzle with olive oil. Cover the pot tightly with foil as this will allow the artichokes to steam and cook simultaneously. Bake the artichokes in the oven for approximately 30 minutes and then test with a skewer. The artichokes should be quite soft once they are cooked. Serve with the reduced cooking liquid poured over the top.