Mediterranean Vegetable-Stuffed Artichoke Bottoms

Method

Suggested stovetop method

1. 1

   Sauté the carrots and red onion in a little olive oil until softened. Add both mushrooms and cook until their moisture has mostly evaporated.

2. 2

   Add the spinach and cook until wilted and any excess liquid has evaporated. Season with paprika, cumin, salt, and pepper.

3. 3

   Stir the panko breadcrumbs into the vegetable filling before stuffing the artichokes.

4. 4

   Spoon the filling into the artichoke bottoms and arrange them snugly in a wide pan. Sprinkle a little extra panko over each one.

5. 5

   Pour vegetable broth around the artichokes, reaching about halfway up their sides. Add the fresh lemon juice and lemon slices.

6. 6

   Cover and simmer gently until the artichokes are tender and the filling is heated through. Add the frozen peas during the final 5–7 minutes.

7. 7

   Taste the sauce and adjust the salt and pepper. Spoon the lemony broth around the stuffed artichokes before serving.