4 large artichokes
75g British cured salami
50g fresh wholemeal bread
100g Wensleydale cheese
6 tbsp chopped flat-leaf parsley
4 tbsp cold-pressed rapeseed oil
salt and black pepper
To prepare the artichokes, cut off the base, trim the tip of the leaves with a pair of scissors and pull off the tough outer leaves. Boil the artichokes for 30 mins until just tender. Drain well, remove the centre leaves and scrape out the choke.
To make the stuffing, cut the salami into chunks and blitz in a food processor. Add the bread and blitz again until crumbs are formed.
Crumble cheese into a mixing bowl and add the breadcrumbs and salami. Stir in the parsley and 2 tbsp of the oil. Season and mix well. Divide the stuffing between the artichokes, piling most of it into the hollowed out centre, putting the remaining stuffing between the outer leaves.
Place on a baking sheet and drizzle with the remaining oil. Cover and bake for 20 mins in a preheated oven at 190°C/gas mark 5. Uncover and continue baking for a further 15 mins until the stuffing is lightly browned and piping hot.
Other artichoke recipes from our May/Jun 2015 issue:
• Pan-roasted artichokes with brown rice
• Braised artichokes and fennel
• Artichoke hearts with Somerset brie and spinach
• Artichoke gratin