Vegetables & sides / RICETTI
Maltese artichoke and broad-bean stew
Spring artichokes with broad beans, peas, cheeselets and eggs.
◷ 70 min / 4 servings
Method
- Remove tough leaves and chokes from artichokes. Quarter hearts and keep in lemon water.
- Soften chopped onion and garlic in oil. Add tomatoes, water and drained artichokes.
- Cover and simmer 25 minutes. Add broad beans and peas for another 10 minutes.
- Add cheeselets and crack eggs into four hollows in the vegetables. Cover and cook 8–10 minutes until eggs are set. Season and add parsley.
✳ From the kitchen
Artichokes should be tender before adding eggs.
Tradition reference
Maltese community newsletter · Stuffat tal-qaqoċċ ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.