Stuffed Artichoke Hearts

When I saw ‘fresh artichoke hearts’ on offer at the market, I couldn’t resist!  There’s nothing quite like them — they are so far from what you can buy in a can!  So delicately flavoured, and melt in your mouth.  This recipe was inspired by my recent trip to Turkey, where artichoke hearts were being cut/ prepared at the markets daily.  My aunts know how to make this perfectly (in fact I called them before attempting anything!) This one turned out pretty well too, despite very little oil (and lack of experience!) I was pleasantly surprised 🙂  Hope you enjoy!


  • Garlic, 2-3 cloves or more depending on your taste
  • Peas, frozen or fresh – around 250g or half a bag
  • Carrots, chopped, around 4-5 medium sized ones
  • 6 artichoke hearts
  • 2 medium/ large onions
  • juice of 2 large oranges (to sweeten a bit, I use as a complement to water)
  • fresh dill, chopped
  • fresh lemon


  • saute onions  in a little olive oil for a few minutes, then add garlic. saute until soft.
  • Add carrots, saute for around 6 minutes or until softened.
  • Add frozen or fresh peas.
  • Add some of the orange juice to deglaze.
  • Once filling is soft and cooked, place to one side
The 'stuffing' smells fill the air.. yum!

The ‘stuffing’ smells fill the air.. yum!


  • Prep artichoke hearts as needed.  I washed mine thoroughly and dropped in bowl with water and lemon to avoid browning.
  • Place on hot pan with a tiny bit oil (if you want) or water; let cook for around 5 minutes, then turn over and repeat on the other side.
  • Artichoke hearts should be starting to soften a little when this part is finished.
I didn't have a pan quite wide enough to place all the hearts side by side, so I stacked them in my lecreuset!  Still worked.

I didn’t have a pan quite wide enough to place all the hearts side by side, so I stacked them in my lecreuset! Still worked.

Stuffing & cooking

  • In a large pot with flat bottom or pressure cooker (I used a pressure cooker), place artichoke hearts, flat side down.  Fill each heart with the prepared filling.
  • Once you’re done and the artichoke hearts are laying flat and filling the pan, pour in the rest of the orange juice and a bit of water (the artichokes should not be completely covered with liquid, maybe leave 1-2 cm on top) and cook.  I cooked for about 10 minutes in the pressure cooker, so I would assume around 20-25 minutes on a conventional oven.


  • I like to squeeze some lemon juice, drizzle a tiny bit of olive oil and sprinkle some chopped dill on the stuffed artichokes.  and voila, you’re done! Hope you like 🙂
Voila!  Tasty.

Voila! Tasty.