Gratinated Artichokes

Angela Hartnett fills these tender young vegetables with leek, pancetta, shallot and breadcrumbs before topping with parmesan and grilling until golden
By Angela Hartnett
Gratinated Artichokes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 50 g pancetta, chopped
  • 1/2 leek, chopped
  • 1 shallot, chopped
  • 1 tbsp finely chopped flat leaf parsley
  • 1 tbsp finely chopped thyme
  • 200 g dried breadcrumbs
  • 4-6 baby artichokes
  • 25 g parmesan, grated
  • mixed salad leaves, to serve


1. Heat the oil in a small frying pan over a medium heat and cook the pancetta leek and shallot until softened, add the parsley and thyme.

2. Remove from the heat and stir in the breadcrumbs, if its feels dry add a dash of olive oil

3. Pile the stuffing into the artichoke halves and sprinkle with the parmesan and place under the grill for about 8-10 minutes until golden.

4. Serve with a mixed leaf salad

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