Greek-Style Stuffed Artichokes Wrapped in Caraway Pastry
A sophisticated vegetarian masterpiece featuring feta, Taggiasche olives, and artichoke caviar.
Elevate your vegetarian repertoire with these Stuffed Artichokes in Crust. This recipe combines the rustic flavors of a traditional Greek Barigoule with the elegance of French pastry work. For a full seasonal spread, pair this with our Garden Veggie Tartlets or as a sophisticated side to our Rabbit & Pistachio Terrine.
The Components
Greek Stuffing & Pastry:
- 4 Large Artichokes (with tails)
- 250g Feta & 50g Taggiasche Olives
- Chives, Fennel, Celery & Tarragon
- Pastry: 200g Flour, 350g Butter, Caraway Seeds
Artichoke Caviar:
- 8 Small Purple Artichokes
- 1 Carrot & 1 Onion (Mirepoix)
- 1 Glass White Wine & Chicken Broth
- Garlic & Olive Oil
Chef's Method
1. Prepare the Artichoke Caviar: Create a barigoule by sweating onions, carrots, and garlic. Add the small purple artichoke quarters, deglaze with white wine, and simmer in chicken broth until tender. Once cooked, blend into a smooth puree (caviar) using the cooking juices for the perfect consistency.
2. The Greek Stuffing: Gently mix the mashed feta, brunoise celery, fennel, olives, and fresh herbs. Tip: Do not over-mix; you want the textures of the individual vegetables to remain distinct.
3. Turning and Stuffing: Prepare the large artichokes by removing all leaves and the hay, leaving a clean heart with at least 6cm of the tail. Fill the hollowed centers with the Greek stuffing.
4. The Pastry "Coat": Roll your caraway seed dough to 3mm thick. Cut a 15cm circle and a small hole in the center. Slide the artichoke tail through the hole and wrap the dough around the heart like a coat. Seal the bottom with a second smaller disc of dough.
5. Baking & Presentation: Brush with egg wash and bake at 180°C for 20 minutes until golden. To serve, slice the artichoke in half with a serrated knife to reveal the stuffing. Accompany with a quenelle of artichoke caviar and a sprinkle of Nigella seeds.
Complete Your Mediterranean Menu:
- The Starter: Spring Ham & Veggie Terrine
- The Main: Lobster Ravioli in Cognac Cream
- The Sweet Finish: Hibiscus Poached Peach Flower