Stuffed roasted artichokes

Method

• step 1

  Step 1

  Snap or cut the stems off the artichokes and trim off any tough outer leaves from the base leaving some still attached if the artichokes are young and tender. Cut the top 1/3 off with a sharp knife, then use a pair of scissors to trim any other leaves flat at the top so you are left with the fleshy edible parts still attached. Put the artichokes in a large pot, and fill it with water until they are covered. If they bob about, put a saucer on top to hold them down. Add the lemon halves and bring the water to a boil, then turn down to a simmer and cook for 20-40 minutes, depending on how big the artichokes are. You will be able to easily pull out a leaf when they are cooked. Drain the artichokes, thoroughly, upside-down.

• step 2

  Step 2

  Heat the oven to 180C/fan 160C/gas 4. Halve each artichoke through the stem and then scrap the hairy choke and small purple leaves out of the centre. Mix most of the breadcrumbs with the pesto and spoon it into the artichokes centres, then lay them cut-side up in an ovenproof dish. Drizzle the lot liberally with olive oil and season well. Sprinkle over the remaining breadcrumbs and the parmesan, and bake for 20 minutes, or until the tops and edges are tinged brown. Serve with salad and bread.