I’ve never cooked raw artichokes before, I’ve always used marinated hearts so this was a bit of a learning experience. I always knew that they were quite wasteful, only a quarter or less of it is actually edible. You cant eat the stalk, all of the outer leaves and the centre is full of choke which is this fluff that has to be carefully scooped out before it’s cooked or eaten because it will make you choke (hence the name) So all you are left with are the bottom half of the inner leaves and with the centre missing. Not only that but it will go black almost as soon as you cut into it so you’ve got to stop the oxidation with either lemon juice or some acidulated water (a bit of vinegar in water). Going through all of that is almost not worth the effort if it wasn’t so tasty. Its sort of like eggplant but with a firm texture.

I made a couple of zucchini flowers to go with it. They were pretty nice but next time I’ll make a lighter batter or crumb them.

Stuffed Artichoke & Zucchini Flowers

Stuffed Artichoke & Zucchini Flowers - Serves 2

Artichokes:
2 globe artichokes
¼ cup of vinegar
2 cups of cold water
1 cup of bread crumbs
2 tablespoons of chopped fresh parsley
lemon zest from one lemon
2 anchovy filets
Salt and pepper
1 tablespoon of olive oil

Zucchini Flowers:
4 zucchini flowers
1 tablespoon of ricotta
2 anchovy filets
Salt and pepper
1 cup of flour
¼ cup of ice water
Sunflower oil for frying

Pre-heat your oven to 160ºC. In a bowl, mix the vinegar and water and put aside.

Cut the stems of the artichokes, pull off the outer leaves until the softer inner leaves are visible and slice off the top half of the globe, just above the widest point. Dip the artichokes in the water to stop them from blackening. Open up the inner leaves of the artichoke and using a teaspoon, scoop out the fluffy choke, making sure you get all of it. Once done, put the artichoke back into the water until ready to bake.

Mash the anchovy filets and mix in the breadcrumbs, parsley, lemon zest, salt and pepper. Stuff the centre of the artichokes with the mix and press the remaining mix in between the leaves. Place on an oven try and bake for 45 min to an hour.

For the zucchini flowers, mix the anchovy and ricotta together and season with salt and pepper. Gently open the flower and stuff the cheese mix inside, being careful not to over fill it. The yellow/orange parts of the petals should be able to be twisted around the filling to close it in.

When the artichokes are ready, heat enough oil in a saucepan so that it will cover the flowers when they’re fried. Mix the flour and ice water together, dip a flower into the batter so it’s lightly covered then fry until just turning golden. Drain on paper towel and repeat with the other flowers. Serve immediately.

Tags:Artichoke, Zucchini, Zucchini Flowers, Ricotta, Cheese, Recipe, Bread