Learn how to make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies
Serves 4 as a starter or 2 as a main course
2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry
4 heads fresh garlic
6 anchovy fillets (optional)
8 black olives, stoned and chopped
Extra Virgin Olive Oil
Handful of finely chopped parsley
To prepare artichokes wash well in water to which a squeeze of lemon juice has been added to avoid discolouration.
Cut off small outer leaves and stalks.
Turn artichokes upside down and gently beat with a tenderising mallet until the leaves open up slightly.
To prepare the filling place the breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives.
Season, add Extra Virgin Olive Oil and mix till moist and soft.
Put this filling into the centre of each artichoke and stuff among some of the leaves, until it is all used up.
Place the artichokes upright in a saucepan, add 8cm of water and drizzle of olive oil.
Place a tight-fitting lid on the saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily).
Serve with some good virgin olive oil and salt dipping the leaves in this and bite off the tender part of the leaf.
When you reach the heart discard the choke and mash the heart and eat with more oil and maybe a juicy red Maltese tomato and some Maltese bread.
This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. WATCH videoRecipe 2015: Stuffed Artichokes with Extra Virgin Olive Oil,