Maltese Stuffed Artichokes - Qaqocc Mimli 🇲🇹 | RECIPE & COOK WITH ME

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor without dairy.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber and are gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer a similar briny flavor.

Slice fresh baguette into half inch cubes.

Add baguette cubes to a large mixing bowl.

Slice garlic into pieces and add to the mixing bowl with the bread.

Remove leaves from fresh parsley, chop finely, and add half to the mixing bowl.

Chop up kalamata olives after rinsing them in cold water and add to the mixing bowl.

Add dried oregano and half a cup of olive oil to the mixing bowl and toss to combine.

Set the bread stuffing aside while preparing the artichokes.

Cut off the bottom end of each artichoke and rub with lemon to prevent browning.

Cut off about one centimeter from the top of each artichoke and rub with lemon.

Remove a few layers of outer leaves from each artichoke until reaching consistently green leaves.

Pry back the layers of leaves and stuff with the bread mixture, pressing it in between the leaves.

Fill a large pot with 2-3 centimeters of water and add Yukon Gold potatoes, cut in half.

Add the stuffed artichokes in one even layer to the pot, ensuring space between them.

Cover the pot with a lid and bring to a boil, then reduce heat to medium and cook for 30-40 minutes.

Check doneness by inserting a paring knife into the stem of the artichoke; it should go in smoothly.

Drain the water from the pot, toss the potatoes with fresh parsley, and serve with the artichokes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens