Stuffed artichoke hearts with spinach
35 min
These artichoke hearts are perfect as a starter for a larger meal and are stuffed to perfection with spinach, Parmesan cheese and breadcrumbs then baked in the oven until tender and golden.
1 person made this
Ingredients
Serves: 4
- 6 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 4 anchovy fillets, minced
- 25g (1 oz) plain flour
- 900g (2 lb) fresh spinach, finely chopped
- salt and pepper, to taste
- 8 small artichoke hearts
- 1/2 lemon
- 55g (2 oz) dried breadcrumbs
- 55g (2 oz) Parmesan cheese, grated
Method
Prep:5min ›
Cook:30min ›
Ready in:35min
- Preheat the oven to 200 C / Gas 6. Grease a shallow ovenproof dish.
- In a large frying pan, heat 3 tablespoons of the olive oil and add the onion, garlic and anchovies and cook and stir for 5 minutes until the onion turns soft. Sprinkle in the flour and stir to absorb the moisture then add the spinach. Season and cook gently together for 5 minutes over a low heat.
- Trim the artichokes by cutting off the stems right at the base so that they can stand in the dish. Wipe the cut stems with lemon juice from the lemon half to prevent discolouring. At the top of the artichoke, where the leaves come to a point, slice a little off the top and with scissors, cut the tips of any spiky leaves away. Again, cover the cut edges liberally with lemon juice. Stand the artichoke hearts up, stem side down in the prepared baking tray.
- Top each artichoke with a little of the spinach mixture, breadcrumbs, Parmesan cheese and the remainder of the olive oil.
- Bake in the preheated oven for 20 minutes until the cheese has melted and the artichoke is tender. Serve immediately.
Tip
This recipe calls for small artichoke hearts, the tinned artichokes will do of course, but we recommend going in search of some small, young and fresh artichokes of the globe variety. For a dish like this these young globe artichokes will provide an outstanding flavour and texture.
