Vegetables & sides / RICETTI
Maltese stuffed artichokes
Whole artichokes stuffed with crumbs, garlic and anchovies.
◷ 85 min / 4 servings
Method
- Trim stems and tough tips. Open the leaves, remove the central choke and rub with lemon.
- Mix crumbs, anchovies, garlic, parsley, capers and half the oil.
- Push filling between leaves and into the centres. Stand snugly in a pot.
- Add water and remaining oil around them. Cover and simmer 50–60 minutes until a leaf pulls away easily.
✳ From the kitchen
Eat the filling and soft base of each leaf; outer leaves are fibrous.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.