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Malta: Maltese Stuffed Artichokes (Qaqocc mimli)
- 4 whole artichokes
- Breadcrumbs made from 2 slices of dry bread
- 2 black olives
- 4 cloves garlic
- A bunch of parsley
- Seasoning
- Olive oil
- Vinegar
Soak the artichokes for half an hour in salted water. In the meantime prepare the stuffing with the breadcrumbs, the garlic, olives and parsley (all finely chopped), salt, freshly-milled black pepper, and olive oil to bind.
Knock the artichokes against the kitchen table and part their leaves. Stuff the bread mixture between the leaves, and place the artichokes upright, side by side, in a saucepan. Pour in water up to half the height of the artichokes, add a tablespoon of vinegar and some salt, and sprinkle with olive oil. Cover tightly, bring to a boil, then reduce to a simmer; when the leaves are easily removed, the artichokes are ready for eating.
Take the artichokes out of the water, and allow them to cool.
Serve.
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