Maltese Stuffed Artichokes
A true classic Maltese dish loved by many! Artichokes are filled with tuna, garlic, olives, anchovy, capers and fresh herbs for a gorgeous Mediterranean flavour, served with salad and potatoes.
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Ingredients
- 4 Artichokes
- 4 Fresh Garlic, chopped
- 2 2 Cans (160g/5.6oz) Tuna, drained
- 4 Anchovy Fillets, chopped
- 4 Tbsp Kalamata Olives, chopped
- 1 Tbsp Capers, chopped
- 5 Tbsp Parsley, chopped
- 2 Tbsp Mint, chopped
- Evo Olive Oil to drizzle
- 1 Lemon
- Freshly Ground Pepper
Method
In a bowl, mix together the tuna, garlic, olives, capers, anchovy, parsley, mint and season with freshly ground pepper.
- Trim the stalk and remove the small leaves at the base. Make sure that the base is flat and it can stand on its own.
- With a sharp knife chop about an inch from the top of the artichoke and with a pair of kitchen scissors snip away any remaining prickly parts on the side. Smash the artichokes on your counter top so that the leaves open and wash well under running water.
- With a teaspoon or your fingers stuff the filling between the leaves and the top of the artichoke.
- In a large pot, place the artichokes standing upright next to each other. Fill the pot with water, until 1/4 of the artichoke.
- Drizzle olive oil over the artichokes. Cover the pot, bring to boil and simmer for about 1 hour and a half (depending on the size of the artichoke). While cooking, keep an eye on the water. If it evaporates, add more hot water.
- The artichokes are ready when the outer leaves can be pulled out easily.
- Serve the artichokes with a drizzle of olive oil and a squeeze of lemon juice, potatoes and any side of your choice.
- Enjoy!
Artichoke Filling -
Artichokes -