Food

Maltese Stuffed Globe Artichokes

Date: 31 Mar 2014 Author: Jacqui Categories: Food, Holiday Specials, Main Dishes Comments

Globe Artichokes to me are synonymous with Lent.  Same with Ricotta Ravioli.  The reason being that my mother, a devout Catholic always cooked such things during Lent simply because we had to fast.  It is a pity really, as both are ever so delicious!  Funnily enough, I saw the artichokes and thought of my mother.  My dad hated them … he always used to say that eating artichokes was like playing cards.  This was because to eat it you have to take each leaf,  draw the base of the leaf through clenched teeth to scrape off the soft portion, and then discard the leaf like you would do when playing cards.  And that was the part I used to enjoy most!  To each his own I guess! Below is her recipe.

It is for one artichoke so you will have to multiply that by the amount you will be stuffing.  They are also approximate amounts, feel free to increase or decrease any of the ingredients.

Ingredients

  • 1 Artichoke
  • Gluten Free Breadcrumbs, fresh
  • 4 Green Olives, roughly chopped
  • 1 tbsp capers, chopped
  • 1 large garlic clove, crushed
  • 1 Anchovy Fillet, finely chopped
  • Chilli Flakes
  • Salt & Pepper
  • Freshly chopped Parsley
  • Olive Oil
  • Cabbage

Method

Slice off the stalk and the tips of the artichoke.  My mum never used to but there are various types of artichokes and this particular one had very sharp spiny leaves.  Put it upside down under running water and smash it with your palm so the leaves will loosen.  In a bowl put in about two tablespoons of GF breadcrumbs, (not the packaged ones as those are too fine), finely chopped part of the artichoke stem, about 1inch of it, the chopped green olives, the chopped capers, the crushed garlic, the finely chopped anchovy fillet, some chilli flakes, salt and pepper, freshly chopped parsley and some olive oil.  Combine well.

Take a cabbage, cut into thick slices or quarters and place in a pot, putting the artichoke or artichokes in the middle. The cabbage will hold the artichoke/s in place  and upright when cooking.  Start stuffing the artichoke with the mixture, right in between the leaves and then drizzle the top with some olive oil.  Fill the pot with approx 2 inchs high with water, enough to cover the cabbage, add some salt, bring to the boil, then lower the heat, cover and simmer until the artichoke is cooked.

Best eaten the next day, chilled.  Drizzle with olive oil and sprinkle with freshly chopped parsley before serving.

And here is my artichoke with the side cabbage, boiled potatoes and a lovely piece of fresh salmon! So good !