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

A few months ago I posted Ma's recipe for Qaqoċċ Mimli.

It's my favourite.

And I hope you enjoyed it, too.

Like I said in that post, Maltese recipes are often just a guideline.

Some folks prefer a certain flavour, like garlic.

Other folks hate a certain flavour, like garlic.

Sometimes there's a sale.

Sometimes a gardener has a good crop and wants to use it before it goes bad.

That post was about one way Ma prepared artichokes.

But of course she had other ways, too.

And she would be open to suggestions.

Especially if it used an item that was on sale.

                        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

2 Cups plain bread crumbs

6 garlic cloves, finely chopped

8 olives, chopped

8 anchovies, finely chopped 

8 Tablespoons Olive oil

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 the Artichokes

Add to the pot

3/4 inch water

Drizzle over the artichokes 

4 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.

Although some folks prefer them cold.