Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 30 min
30 min
1 hr
6 servings


  • 6 large globe artichokes
  • 3 ounces fresh bread crumbs
  • 1 onion, finely chopped
  • 4 ounces Parmesan, freshly grated
  • 4 tablespoons parsley, chopped
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, peeled, seeded and chopped
  • 1 tablespoon capers, cut in half
  • 2 ounces black olives, stoned and chopped
  • Salt
  • Black pepper, freshly ground
  • Olive oil
  • 1/4 pint (1/2 cup) white wine


Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.

Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.

Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

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