Stuffed artichokes recipe
- Cuisine: Maltese
- Prep Time: 15 min(s)
- Cook Time: 45 min(s)
- Serves 4
Passed down through the generations, this recipe is associated with Lent and fasting for Easter. Nowadays, this dish is very popular with vegetarians and suits the hot summer months.
Ingredients4 globe artichokes
Juice of 1 lemon
4 heads of garlic, finely chopped
4 tbsp of finely chopped parsley
4 green or black olives, chopped
4 anchovy fillets, rinsed, chopped
1 can of tuna
2 tbsp olive oil
PreparationSoak the artichokes in a bowl of water mixed with the lemon juice.
Turn the artichokes upside-down. Bounce them against a table. This will make it easier to fill.
In a bowl, combine the garlic, parsley, olives, anchovy and tuna.
Divide the mixture into 4 portions. Fill in between the artichoke leaves and in the centre. Place stuffed artichokes in pot filled with 1 litre of water. Drizzle the artichokes with the olive oil. Cook, covered, over low-moderate heat for about 45 minutes or until leaves come away freely.
Drain and serve.
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