Serves 2
Artichoke: 2 globe artichokes, 1 lemon, 500ml vegetable stock, 20g thyme, 1 sprig rosemary, 1 bay leaf.
To peel the artichokes, take off the hard outer leaves. Using a bread knife, cut along the top half of the head and discard any hard leaves below. You should now be holding just the cup and stem. Using a tablespoon press into the furry center (the choke) and work out all the fur and discard. Immediately rub with lemon to stop discoloring. Now remove the stem, peel off any outer skin whilst working round the outside with bread or paring knife, and once this layer has been removed, again rub with lemon to stop discoloring. Bring the stock and herbs to the boil, add in the artichokes, cover with a cartouche, and reduce to a simmer. Cook for 10-12 mins or until tender.
For the stuffing: 50g cooked cracked wheat (or barley, freekeh), ½ small carrot- grated, ½ small parsnip- peeled and grated, 1 small leek (white part only)- finely sliced, 1 clove of garlic- finely chopped, 4 tbsp olive oil, 1 tbsp parsley- chopped, 1 tsp thyme- finely chopped, 2 tbsp sunflower seeds- lightly toasted, zest of ½ lemon, salt and pepper to taste.
Add the olive oil to a medium sized pan and place over a medium heat. Add the leek, carrot and parsnip, and cook until slightly soft which will take 3 to 4 minutes. Then add the garlic, thyme and lemon zest and sauté for one minute. Stir in the cracked wheat, parsley, sunflower seeds, and season with salt and pepper.
To finish: preheat the oven to 180°C. Lightly fill the artichokes with the stuffing, then drizzle with olive oil. Place on a lined baking sheet and bake in the oven for around 10 minutes or until piping hot.