Gratinated artichokes

By: Angela Hartnett From: Market Kitchen

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Prep time:
10 mins
Cook time:
15 mins
Serves:
4

Angela Hartnett fills these tender young vegetables with leek, pancetta, shallot and breadcrumbs before topping with parmesan and grilling until golden

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Ingredients

  • 1 tbsp Olive oil
  • 50g Pancetta, chopped
  • 1/2 leek, chopped
  • 1 Shallots, chopped
  • 1 tbsp finely chopped flat leaf Parsley
  • 1 tbsp finely chopped Thyme
  • 200g dried breadcrumbs
  • 4-6 baby artichokes
  • 25g Parmesan, grated
  • mixed salad leaves, to serve
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Method

1. Heat the oil in a small frying pan over a medium heat and cook the pancetta leek and shallot until softened, add the parsley and thyme.

2. Remove from the heat and stir in the breadcrumbs, if its feels dry add a dash of olive oil

3. Pile the stuffing into the artichoke halves and sprinkle with the parmesan and place under the grill for about 8-10 minutes until golden.

4. Serve with a mixed leaf salad

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