Roman-style artichokes
Serve up this italian classic, featuring wholesome artichoke filled with herbs, anchovies, parmesan and breadcrumbs. Dress with a green salad drizzled with lemo
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Ingredients
- 4 large artichokes
- 8 mint leaves, chopped coarsely
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 anchovy fillets, chopped finely
- 1/4 cup (20g) finely grated parmesan cheese
- 1/2 cup (35g) fresh breadcrumbs
- 1/2 cup (125ml) white wine
- 1 bay leaf
- 100 grams rocket leaves
- 20 green olives
- extra virgin olive oil and lemon wedges, to serve
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