Artichokes with broad beans and peas in a bun

The winter is a great time for veggies and the globe artichoke one reason we can look forward to the cold season. In this recipe Michael Diacono uses local artichokes with broad beans and peas and stuffs them into brown bread rolls and then bakes them. The perfect comfort food

Artichokes with broad beans and peas in a bun


  • 1 onion
  • 2 cloves garlic
  • ½ tsp chilli flakes
  • 4 artichoke hearts
  • Handful broad beans, shelled
  • Handful peas, shelled
  • 2 anchovies
  • 2 tbsp black olives
  • Handful parsley, chopped
  • 4 bread rolls
  • 1 egg, beaten
  • Olive oil


  1. Sauté the onion in olive oil with the garlic and chilli flakes.
  2. Roughly chop the artichoke hearts and add them to the onion mixture.
  3. Season with salt and pepper and allow to simmer for a few mins.
  4. Add the broad beans the peas and a little bit of water and allow to cook.
  5. Add the black olives, anchovy and the chopped parsley and cook for a few mins.
  6. Take the middle out of the bread and add to the pan.
  7. Brush the inside of the bread with egg wash and fill with the artichoke mixture.
  8. Place the top of the bread on top of the mix and place in an oven at 180C for 10 mins.
  9. Add a drizzle of olive oil and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 14 January, 2017. 

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