Steamed artichokes stuffed with porcini and fresh herbs

Artichokes are just starting to come back into season - perfect for meat free Mondays. Janet Grech makes a delicious steamed artichoke in a traditional style, though she adds porcini mushrooms for a great twist. 

9 January 2017, 12:03pm
  • 4 artichokes, middle cleaned, washed and ½-inch tip removed

  • 2 stalks fresh garlic, chopped
  • 200g mushrooms, porcini or button
  • 100g black olives, chopped finely
  • 2 slices stale bread, pulsed into breadcrumbs
  • Fresh oregano, crushed 
  • Fresh thyme, crushed
  • 4 tbsp olive oil
  • 1 tbsp balsamic
  • Salt and pepper

  1. Place all of the ingredients for the stuffing into a food processor and process into a paste.
  2. Fill a heavy-based pot with one cup of water and 3 tbsp of olive oil.
  3. Stuff each artichoke and place in the pot, adding any remaining stuffing to the liquid.
  4. Cover and cook on a low flame until the artichokes are tender (approx. 30 mins). 
  5. Serve with some sprinkled peeled green beans.

This recipe first appeared on Gourmet Today, March, 2016.