Friday, April 26, 2013

Anna Sultana's Qaqocc Mimli - Stuffed Artichokes, Maltese Style

I recently posted Paulie Walnuts' recipe, Stuffed Artichokes - Carciofi Ripieni.
It's okay, but I mentioned I prefer my Ma's recipe.

When I started posting Carmela's and Ma's recipes, I wasn't too exact.
I had posted Ma's recipe for stuffed vegetables, more or less.
Okay… way less.  I'm sorry.
So, of course, I got some e mails.

Maltese recipes, except for cakes and pastries, are often just a guideline.
Think of the way you'd explain how to make a peanut butter and jelly sandwich.
I mean, you don't say "A third of a cup of peanut butter…"

A lot of Maltese recipes make use of what's in the house or garden.
Or what a picky family member likes to eat.
Or what's on sale.

Another feature of Maltese recipes is a heavy reliance on carbs.
Really.  We've never met a carb we didn't like.
A layer of flaky or puff pastry lining the pan, which is then filled with pasta. 
Then the pasta is covered with another layer of pastry.
Dr. Atkins would have a fit.

Ma had her own recipe for Stuffed Artichokes - Qaqoċċ Mimli.
Here's her recipe.
More or less.
Depending on what she had on hand.
It's all good.

                        Qaqoċċ Mimli

Serves 8

Artichoke Prep Work

The 8 artichokes are soaked in salted water for 25 minutes.  
Then the leaves are opened by taking the upside down artichokes and smashing them against a table top.  

The Stuffing

Mix in a bowl
8 Tablespoons parsley
300 grams plain bread crumbs
200 grams finely chopped anchovies
2 garlic cloves, chopped
12 olives, chopped
Salt and pepper to taste

Gently spread the artichoke leaves apart and lightly stuff the artichokes.
Place the artichokes in a pot large enough to hold them upright.

Cooking Artichokes

Add to the pot
3/4 inch water

Drizzle over the artichokes
3 Tablespoons Olive oil
3 Tablespoons wine vinegar

Cover the pot and place over medium heat.
Bring to a simmer and reduce heat to low.
If the water evaporates away add more warm water so they won't scorch.
Cook until the leaves can be easily pulled out, about 1 1/2 hours.
Serve hot.

Ma had a second recipe for Stuffed Artichokes.
Try both!

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