Stuffed artichokes

Ingredients

• 4 large artichokes
• 1 lemon, halved
• 250g ricotta
• 1 egg, beaten
• 1 clove garlic, chopped
• 1 tablespoon fresh mint, finely chopped
• Finely grated zest 1/2 lemon
• About 1/3 cup freshly grated parmesan (or pecorino)
• 2-3 tablespoons pine nuts
• 1/4 cup fresh breadcrumbs
• Olive oil

Method

Preheat oven to 180°C.

Trim and prepare artichokes.

Bring a large saucepan of salted water to the boil. Meanwhile, halve artichokes lengthways, remove hairy chokes with a spoon, then rub surfaces with lemon halves (to stop discolouring). Place in boiling water and simmer until tender (about 10-12 minutes). Drain well.

Combine ricotta, beaten egg, garlic, mint, lemon zest and 3/4 of the parmesan. Season to taste with salt and freshly ground black pepper.

Place artichokes, cut side up, in a roasting dish that is just large enough to hold them. Divide ricotta mixture between artichokes, filling each cavity and piling it up. Top with pine nuts and sprinkle with breadcrumbs and remaining cheese. Drizzle with oil, allowing it to spill into tin.

Bake in oven for about 20 minutese or until golden. Serves 4 as a side dish or starter