Globe artichoke stuffed with peas, mushrooms & ewe's cheese

17 June 2010 by
Globe artichoke stuffed with peas, mushrooms & ewe's cheese

This recipe is taken from" target="_blank" rel="noreferrer">Geetie's Cookbook - recipes from the kitchen of the Duke of Cambridge organic pub by Geetie Singh and Sara Berg.

(Serves four)

• 4 globe artichokes
• 2 lemons, juiced (keep the lemons)
• 2tsp salt
• 4 portobello mushrooms
• 1tbs olive oil
• 5g butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 200g peas, podded
• 2tbs basil, torn
• 1tbs crème fraîche
• 100g hard ewes' cheese, grated
• 500g marrow
• 1tbs olive oil
• 10g butter
• 2 cloves garlic, finely chopped
• Salt and pepper


Preheat the oven to 180°C. Put about 3 litres of water in a saucepan with the juice of two lemons plus the juiced lemons and salt.

Wash the artichokes under cold water to get rid of insects and bugs. Cut off the stem to make a flat base. With scissors, cut off the sharp spikes of the leaves, and cut about 1cm off the top - you will see the inner purple leaves clearly now. Put them promptly into the saucepan with the water and lemon. Do one artichoke at a time so that they don't go brown. Put the pan of artichokes on medium heat with the lid on. When the water starts to simmer, cook for 20-30 minutes, depending on size.

Brush the portobello mushrooms with a pastry brush. Never wash them, as they soak up water and will make the filling too wet and sloppy. Cut the mushrooms into 1cm cubes and put aside. Place a saucepan on medium heat with the olive oil and butter and then add the mushrooms, onion and garlic, and fry. Add the raw peas and cook for a further five minutes. Take off the heat and add crème fraîche and the grated cheese. Season with pepper.

By the time this is done the artichokes should be cooked. Check this by trying to pull off a leaf: if this is easy, then they are ready. Drain and let cook slightly. Place the ovenproof dish in the oven. Peel the marrow and cut the seeds out and discard. Cut the marrow into 1cm cubes. Put olive oil, butter, marrow and garlic into the hot roasting tray. Season and put back in the oven.

When the artichokes are slightly cool, pull the little purple leaves from the centre and, with a spoon, pull off the "hairy" choke in the centre above the heart. All the hair needs to come out, as it is an irritant.

Fill the middle of the artichokes with the mushroom stuffing and place them in a roasting tray. Put them in the oven with the marrow. Leave the marrow and artichokes in the oven for 15-20 minutes.

Take the two dishes out of the oven. Scatter the garlic-roasted marrow around the serving plate, place the stuffed artichoke in the middle and drizzle with olive oil.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking