Prepping artichokes can look a little intimidating, but it’s actually quite easy. Have a look at this guide to learn the finer points:
https://www.seriouseats.com/how-to-prepare-cut-trim-clean-artichokes-hearts
Unlike many stuffed artichokes (alla Romano, for example), in the Carluccio method they’re cooked the right way up, so they need to be a fairly tight fit in the pan so they don’t fall over. The red artichokes we have in the shop hardly have any choke, and what’s there is perfectly edible, so you don’t need to worry about scooping it out.
This recipe is simplicity itself, but the method and cooking time are the same whatever you decide to stuff them with. Serve, slightly smashed, on bruschetta with a smear of Haverstock White or Graceburn Persian feta or as part of an antipasti or mezze spread. Other options include a soft, sweet blue (Dolcelatte-style), nduja, or simply herby breadcrumbs.
When stuffing, you need to leave a fair bit of bract (the spiky bits), otherwise you won’t have anything to hold the filling. The more you leave, the better so the fresher and more tender the artichokes, the better. Discarded, half-chewed leaves on the plate aren’t a great look.
Prep the artichokes, rub with a cut lemon, and submerge in a bowl of acidulated water (use either lemon juice or vinegar).
In a small food processor, blitz the herbs, then add the breadcrumbs, harissa, cheese, salt, and pepper. Pulse briefly to combine.
Carefully trim the artichoke stalks so they sit upright. Using your fingers, gently force the leaves apart to create a cavity. Push a teaspoon of stuffing into each artichoke.
Arrange the artichokes snugly in a saucepan so they won’t fall over. Add the cider and vinegar, the liquid should come halfway up the artichokes; if not, top up with water.
Add most of the olive oil, then spread the remaining stuffing over the tops, pressing down with the back of a spoon. Cover with a lid.
Cook on the hob or in a 170°C oven for about 45 minutes.
Remove the lid, brush with a little olive oil, and brown the tops under the grill.