Artichokes stuffed with bread crumbs, parsley, and garlic, in a soup of peas and broad beans with a drizzle of olive oil is a great Dalmatian specialty that is easy to make. Enjoy it as an appetiser or a main with some crusty bread.
- 4 artichokes
- 1 cup / 95g breadcrumbs* (ideally fresh)
- 4 cloves garlic, finely minced
- 2 tablespoons nutritional yeast
- 1 cup / 15-20g (large handful) parsley, chopped
- 1⁄8 teaspoon pepper
- 1 ½ teaspoons salt
- 3 tablespoons olive oil
- 1 cup / 150g fresh or frozen peas
- 1 cup / 130g fresh or frozen broad beans
- Clean the artichokes by opening the leaves and washing in between them, particularly the outer layered ones.
- Cut off the stem and chop off the hard section – this is the bottom section, just like you would with asparagus.
- Clean and remove the rest of the stem; you can use a peeler if it’s easier – like you would a broccoli stem and chop it into small pieces. Set the chopped stem aside for later.
- In a bowl, mix the stuffing ingredients together.
- Cut about 1cm / .4 inch off the tops of the artichokes and spread them open with your hands by pulling on opposite ends and jiggling (see the photo in the post for reference).
- Spreading the leaves, take about a tablespoon of stuffing and push down in between each one. Stuff them as much as you can.
- Continue this process until all the artichokes are stuffed and look nice and full. Use the stuffing evenly between all four artichokes. If you have some leftover, keep it aside.
- In a saucepan that will fit the four artichokes, add the oil – making sure it covers the bottom of the pan generously, add more if needed.
- Add in half of the peas and broad beans and place the artichokes flat over them, making sure they fit in snug.
- Pour over the artichokes the remainder of the peas and broad beans, the artichoke stems, the remained (if any left) stuffing as well as water – enough to just cover the top of the artichokes (I used just over 2 litres / 8 cups).
- With the lid on, bring it to a boil. Once boiling, reduce the heat to low-medium and let it simmer for 45-50 minutes* with the lid partially on. You will know once it has finished cooking as they will slowly start to fall apart when you pick them out of the liquid. Try one leaf, and if it’s soft, it means they are cooked.
- Adjust seasoning if needed with more salt and pepper and serve with bread or on its own.
Please see the photos in the post to help guide in preparing this dish.
Breadcrumbs: Ideally, use stale bread and put it in the oven or toaster for about 10 minutes and then blitz it up to make a fine crumb. You can make a bigger batch and store it in an airtight container once cooled for later use. If you want to use store-bought bread crumbs, they will work too – just make sure they’re vegan.
Cooking time: It can depend on how young or old the artichokes you’re using. The younger they are, the quicker they will cook.
This dish will keep in the fridge for up to 3 days. Just reheat it when you want to eat it.
- Diet: Vegan