Stuffed Artichokes

Imagine your first ever dinner with your future in-laws: Stuffed Artichokes. You've never had them and are accustomed to always using a knife and fork at the dinner table. You turn to your future wife and offer her a strange glance, perhaps, contemplating if you could possibly marry into this family? And then, you must, you have to use your fingers. Afterall, it's your first meal with the family and you have to show good manners. I'm not sure what my mum's intention was when she first served my prim and proper Brit boyfriend (now husband) Stuffed Artichokes. Perhaps, she felt if he could handle the mess of eating them, he could possibly handle her short tempered daughter (moi).



Bu no longer has a problem eating artichokes, permitting his fingers to get all messy and whenever I do make them we're sure to talk about his very first time having artichokes and dinner over my parent's house. A memory to never be forgotten.




Mum's Maltese Stuffed Artichoke Stew

(serves 3-4)

3 artichokes
a cup of breadcrumbs
4 black olives pitted and chopped
3-4 anchovies cut into small strips
a handful of fresh parsley chopped
2 garlic cloves finely sliced
olive oil
tomato paste
4 potatoes quartered
2 large carrots chopped




Remove three quarters of the stem. Peel the outer layer of what's left of the stem. (This part can be eaten and is as tender as the heart of the artichoke. ) Soak the artichokes for a half an hour in salted water. Meanwhile prepare the stuffing mixture.

Mix the breadcrumbs, olives, anchovies, garlic, parsley, salt and pepper in a small bowl.

Bang the artichokes against a hard surface a couple of times, allowing the leaves to open up.

Separate the artichoke leaves and divide the breadcrumb mixture in between the leaves.

Place the artichokes upright into a small shallow pot and add water covering the artichokes halfway. Pour a bit of olive oil into the artichokes. Add a bit of tomato paste to the water and cook covered on a medium heat for approximately 40 minutes.

Add the cut up potatoes and carrots to the pot and continue cooking on a medium heat for 30 minutes. The artichokes are ready when you can easily remove the leaves.

Enjoy with some crunchy bread.



Never eaten an artichoke before? How to Eat an Artichoke.


More Fabulous Artichoke Recipes

Nuria's Artichoke Soup with Bacon and Jenn's Artichoke & White Bean Soup

Maryann's Italian Baked Artichokes