Stuffed Globe Artichoke with Carrot Purée, Sprouts, Roast Potatoes and Cranberry Jelly

Serves 2
For the Artichoke

  • 2 Globe Artichokes
  • ½ Bunch Thyme
  • 1 Lemon
  • Salt


For the Stuffing

  • 50g Feta Cheese
  • 1 Shallot – finely chopped
  • 1 Clove Garlic – finely chopped
  • 1 Vine Tomato – grated
  • 15g Black Quinoa
  • 15g White Quinoa
  • 1 tbsp Chopped Chives
  • 1 tbsp Chopped Parsley
  • Olive Oil


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 teaspoon press into the furry centre (the choke) and work out all the fur and discard. Immediately rub with lemon to stop discolouring. Now remove the stem, peel any outer skin working round the outside with bread or paring knife, and once this layer has been removed, again rub with lemon to stop discolouring. Bring a small sauce pan of water to the boil, season with salt and add the thyme and lemon (cut in half and squeezed). Add the artichoke, and simmer for about 10 minutes or until tender and remove from water.

For the stuffing heat a small sauce pan to medium heat, add a little olive oil. Add the shallot and garlic, and cook until translucent. Remove from the heat. Bring a medium size saucepan of water to the boil. Season with salt. Add the black quinoa, and boil for 6 minutes, then add the white quinoa and cook for a further 13 minutes or until tender. Drain, and chill. Crumble the quinoa, and combine with the other ingredients, and a drizzle of olive oil. Check the seasoning. Stuff the artichoke with this mixture, creating a dome shape. Drizzle with a little bit of olive oil, and bake in a oven preheated to 175 deg cel.


Free weekly recipe blog at