Enjoy the delicate, slightly nutty flavour of fresh globe artichokes in this hearty recipe for baked artichokes with cannellini beans and thyme breadcrumbs.


  • 1 lemon, halved
  • 4 globe artichokes
  • 2 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup salt-reduced chicken stock
  • 1/2 cup dry white wine
  • 400g can Cannellini Beans, rinsed, drained
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped thyme
  • Flat-leaf parsley leaves, to serve
  • Pan-fried Australian salmon fillets (optional), to serve


  1. Preheat oven to 200C (180C fan-forced). Squeeze 1 lemon half into a large bowl of cold water. Remove artichoke stems. Cut 3cm from the top of 1 artichoke. Rub cut sides with the remaining lemon half. Peel and discard 2 layers of outer petals until pale petals are exposed. Use a teaspoon to scoop out and discard furry choke from the centre of the artichoke. Place in the lemon water. Repeat with remaining artichokes.
  2. Place artichokes in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 mins or until tender. Drain well.
  3. Meanwhile, heat half the oil in a large frying pan over medium heat. Cook the onion, carrot, celery and garlic, stirring, for 5 mins or until onion softens. Add the stock and wine and bring to the boil. Remove from heat. Stir in the beans and season.
  4. Spoon half the bean mixture into the base of a 2L dish. Top with the artichokes and fill with remaining bean mixture.
  5. Combine the breadcrumbs, thyme and remaining oil in a small bowl. Season. Sprinkle over bean mixture. Bake for 20 mins or until golden brown and heated through. Sprinkle with parsley and serve with pan-fried salmon, if desired.