|
Trim & wash globe artichokes. Keep a piece about
2in of the stem peel and chop it finely and add to
the stuffing. Tap the top of the artichoke on the
chopping board several times to open the leaves so
it will be easier to fill.
In a big bowl crumble day old bread into crumbs.
Add chopped olives,peeled and chopped
tomatoes,chopped anchovy fillets,tinned
tuna,capers,lots of chopped parsley and some
mint,if you like some chopped fresh or dried chili
flakes,lots of fresh or dry garlic,grated lemon
zest,black pepper & salt according to taste.
Enough olive oil to bind the mixture.
Fill the center and between the leaves of the
artichoke and place in a pot . Best if the
artichokes are placed tightly together so they do
not move during cooking and lose the stuffing.
Put some water in a jug ,add some lemon juice,a
dash or 2 of vinegar and some salt. mIx and pour
in pot not more than 2/3 the height of the
artichokes.
|
|
Drizzle some olive oil over them ,cover with the
lid and cook on high heat until it starts to boil
then simmer for about an hour or so on low heat.
Check by pulling a leaf ,if it comes off easily
its done.
Serve with steamed or boiled veg like broccoli or
cauliflower,boiled potatoes with choped garlic
,parsley and olive dressing,tinned tuna ,olives or
a salad. And of course fresh crusty Maltese bread
. Enjoy ! ;-)
|
 Recipe "Pin It")
