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Gratinated artichokes

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

Gratinated artichokes

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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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients
1 tbsp Olive oil
50g Pancetta, chopped
1/2 leek, chopped
1 shallot, chopped
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped Thyme
200g dried breadcrumbs
4-6 baby artichokes, cooked and cut in half, chokes removed
25g Parmesan, grated
mixed salad leaves, to serve