Recipe: Stuffed Globe Artichoke

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Artichokes are so good for you and so delicious!

The artichoke is actually the bud of a thistle—a flower. The leaves called "bracts" cover a fuzzy centre called the "choke", which sits on top of a meaty core, called the "heart".

When buying or choosing an artichoke you ideally want it to feel heavy and the leaves should be closed with just a little separation.

INGREDIENTS

½ cup red onion (finely diced)

3 tbsp chives (finely diced)

½ cup Red capsicum (finely diced)

1 each avocado (diced)

Lemon juice and zest

Salt

Pepper

¾ cup mayonnaise

3 tbsp Sriracha sauce

METHOD:

For the filling, place the picked crab meat, onion, chives, capsicum, avocado, zest and juice in a bowl and combine. Then taste and season.

In a separate bowl, combine the mayo and siracha, and a squeeze of lemon and stir. Add the siracha mayo to the filling and gently combine.

Set aside.

To prepare the artichoke, remove the large outside leaves. Cut 1-inch off the top of the remaining leaves, cut off excess stem and cut a cross in the base.

Fill a pot with water, cover the pot and bring the water to a boil. Turn the heat to low and let it simmer. Add a teaspoon of white vinegar to the water. Add the artichoke and cover with a smaller lid so its submerged and cook for 25 mins or until a petal comes away when pulled.

Remove and drain, using a dessert spoon to scoop out the choke from the centre of the artichoke and gently spread the leaves to make room for the filling.

Use a spoon and/or your hands to carefully fill the centre of each artichoke with the stuffing.

Remove and drain, using a dessert spoon, scoop out the choke from the centre of the artichoke and gently spread the leaves to make room for the filling.

Use a spoon and/or your hands to carefully fill the centre of each artichoke with the stuffing.

Enjoy!