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Charred Pepper and Artichoke Spedini

The weather is warming up nicely so over the next few Mondays we'll be sharing some fabulous vegetarian and vegan barbecue recipes to help you make the most of alfresco eating this summer! Charred Pepper and Artichoke Spedini is a creative alternative to vegetable skewers. Threading the vegetables onto rosemary stalks instead of traditional skewers adds an additional flavour and looks very pretty too!

Charred Pepper and Artichoke Spedini

Makes: 4

Dietary: Vegan

Prep Time: 30 minutes

Cook Time: 10 minutes

Charred Pepper and Artichoke Spedini

Photo by Rob Wicks of Eat Pictures


  • 4 long sticks of rosemary
  • 8 jarred artichokes in oil or 4 fresh baby artichokes
  • 1 red pepper
  • 1 yellow pepper
  • focaccia bread cut into twelve 3cm cubes
  • olive oil for basting


  • I tbsp olive oil
  • 1 garlic clove, crushed

To Serve

  • A squeeze of lemon juice
  • A little chopped rosemary


  • Pull the rosemary leaves off of the rosemary stem but make sure to leave some sprigs at the top.
  • Slice the peppers into thick slices, 3 cms wide, brush with a little olive oil and grill or char grill on both sides until pliable.
  • Slice the jarred artichokes in half lengthways.
  • Fold each strip of pepper around a cube of foccacia.
  • Assemble the spedini by alternating the artichoke, pepper and focaccia cubes.
  • Brush with the olive oil and garlic marinade.
  • Barbecue or grill until the focaccia is toasted and the peppers are beginning to char.
  • Finish with a squeeze of lemon and sprinkle with fresh rosemary leaves.

Serve with salsa verde.

Tips: Preparing Fresh Baby Artichokes

Cooking with Artichokes

Photo by Rob Wicks of Eat Pictures

  • Prepare the artichokes by pulling the leaves of the artichoke until they start to become paler in colour then peel away any excess of the rough leaves and also peel the stem.
  • Chop the tip off of the artichokes and then place in water with a tablespoon of lemon juice and a little salt and boil for around 30 minutes until tender.
  • Drain the artichoke and cut in half, scoop out the furry inside with a teaspoon.
  • Cut the artichoke into thick strips including the tender stalk. Leave to marinade in some rosemary, garlic and olive oil.

For more Vegetarian and Vegan Barbecue Ideas check out Rachel's Vegetarian Barbecue Tips and Tricks and make the most of artichoke season with these recipes!

Artichoke with Beetroot Risotto and Garlic-Almond Puree

Artichoke Farinata

Marinated Baby Artichokes

If you're feeling inspired to make the most of wonderful vegetables in season why not sign up for one of our upcoming classes?

To keep up to date with events and goings on at the cookery school, follow us on Facebook, Twitter, Pinterest and Instagram and sign up for our newsletter.

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