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Stuffed Globe Artichokes (Kabobs)

Ingredients Required:

4 Globe Artichoke (s)



1kg Pickling Onions(s)



1 Garlic (Loose Bulb)(s)



1kg Button Mushroom(s)



1 Basil (60G Pack)(s)



1kg Tomatoes (Mini Plum vine) loose(s)



1 Lemons (s)



Pitted Black Olives
Olive Oil
White Bread Crumbs
Salt and Black Pepper (to taste)

This imaginative and attractive recipe for artichokes stuffed with nuts, tomatoes, olives and mushrooms, has been adapted for the microwave.


4 globe artichokes

8 tbsp of water

4 tbsp lemon juice

1 onion, chopped

1 garlic clove, crushed

2 tbsp olive oil

225g/ 8oz/ 2 cups button mushrooms, chopped

40g 1 1/2 oz 1/2 cup pitted black olives, sliced

60g/ 2oz 1 cup fresh white breadcrumbs

25g/ 1oz/ 1/4cup pine nuts, toasted oil from the jar of sun-dried tomatoes for drizzling 

salt and pepper


  1. Cut the stalks and lower leaves off the artichokes. Snip off the leaf with scissors. Place 2 artichokes in a large bowl with half the water and half of lemon juice. cover and cook on high power for 10 mins, turning the artichokes over halfway through, until a leaf pulls away easily from the base. Leave to stand cover for 3 mins before draining. Turn the artichokes upside down and leave to cool. Reapeat to cook the remaining artichokes.
  2. Place the onion, garlic and oil in a bowl. Cover and cook on high power for 2 mins, stirring once. Add the mushrooms, olives and sun-dried tomatoes. Cover and cook on high power for 2 mins.
  3. Stir in the basil, breadcrumbs and pine nuts. Season to taste with salt and pepper.
  4. Turn the artichokes the right way up and carefully pull the leaves apart. Remove the purple-tipped central leaves.
  5. Divide the stuffing into 4 equal portions and spoon into the centre of each artichoke. Push the leaves back around the stuffing.
  6. Arrange in a shallow dish and drizzle over a little oil from the jar of sun-dried  tomatoes. Cook on high power for 7-8 mins to reheat, turning the artichokes around half way through.