juice of 2 grapefruit, strained
50 g/2 oz Parmesan cheese, freshly grated
2 tablespoons breadcrumbs
1 tablespoon capers
2 salted anchovies, heads removed,
cleaned and filleted
soaked in cold water for 10 minutes,
drained and finely chopped
juice of 1 lemon, strained
8 globe artichokes
1 tablespoon plain flour
olive oil, for drizzling
salt and pepper


1.Beat the egg with the grapefruit juice in a bowl and season with salt and pepper.
2. Add the Parmesan, breadcrumbs, capers and anchovies and mix well. Set aside. Half-fill a bowl with cold water and add the lemon juice.
3. Working on 1 artichoke at a time, break off the stems and cut off the coarse outer leaves. Trim off the top 2 cm.
4. Scoop out and discard the chokes. Drop the artichokes in the acidulated water to prevent discoloration.
5.Half-fill a large saucepan with water, stir in the flour and a pinch of salt.
6.Drain the artichokes, add them to the pan and bring to the boil. Reduce the heat and simmer for about 15 minutes until tender.
7.Preheat the oven to 200°C/400°F/Gas Mark 6. Drain the artichokes and stuff with the Parmesan and anchovy mixture.
8.Arrange the artichokes in an ovenproof dish and drizzle with olive oil. Bake for 20 minutes and serve warm.

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