Braised Herb Stuffed Globe Artichokes

11:52 pm on 16 October 2009

(Serves 6)


  • 6 large artichokes (cleaned and dechoked)
  • 1/2 cup extra virgin olive oil
  • 4 shallots sliced
  • 1 Tbsp thyme
  • 2 tsp dill ( or wild fennel )
  • 2 Tbsp chopped parsley
  • 1 carrot (peeled and thinly sliced)
  • 4 cloves garlic
  • grated zest of 1 lemon
  • 1 cup dry white wine
  • salt and pepper
  • 600gm fresh broad beans


Heat 1/2 the olive oil in a large frying pan, and fry the artichoke halves until golden. Remove them from the pan and set aside.

Heat the other half of the olive oil in the same pan, and fry the shallots until golden. Remove from the heat and add the herbs.

Pack the onion herb mix into the artichoke halves and return to the pan cut side up. Add carrot, garlic, lemon zest around the artichokes, add white wine, and season with salt and pepper. Cover with dampened baking paper and a lid, simmer over a low heat for 20-30 minutes until soft. Add blanched broadbeans, extra herbs, and lemon zest and serve with grilled baguette.

From Afternoons with Jesse Mulligan

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