How to make cold stuffed artichokes with eggs, capers and green herbs

Artichokes can be simply boiled and eaten whole. But stuffing them adds a little something extra

This recipe makes for a perfect vegetarian main course (Riverford)

Prep time: 30 mins
Cooking time: 30 mins

Serves 4

4 large globe artichokes
2 anchovy fillets, finely chopped (optional)
½ garlic clove, finely chopped
½ tbsp red wine vinegar
1 tsp Dijon mustard
2 hard-boiled eggs, peeled
½ tbsp capers, roughly chopped
1 tbsp chopped parsley
¼ tbsp chopped tarragon
30g parmesan, grated, or vegetarian alternative (if not using anchovies)
Olive oil
Salt and pepper

First, prepare your artichokes. Cut off the artichoke stalk. Bring a large saucepan of salted water to the boil. Add the juice of a lemon or a few tablespoons of white wine vinegar. Lower the artichokes upright into the pan and simmer for about 30-45 minutes. When they’re ready, a leaf should come off easily and the fleshy base will feel tender when bitten. Leave to cool, then remove the inner leaves and hairy choke in the middle with a teaspoon.

Mix the anchovies (if using), garlic, vinegar and mustard together in a bowl.

Roughly chop or grate the eggs. Add to the bowl with the capers, herbs and parmesan. Give it a good mix.

Add enough olive oil to loosen to a spoonable consistency. Check the seasoning.

Spoon the mixture into the artichokes.

Recipe from riverford.co.uk