Home Kitchen Cooking Qaqoċċ Mimli – Maltese Stuffed Artichokes

Qaqoċċ Mimli – Maltese Stuffed Artichokes

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Qaqoċċ Mimli – Maltese Stuffed Artichokes

Qaqoċċ Mimli – Maltese Stuffed Artichokes

A dish that is very close to my heart. When it’s simmering away the smell reminds me of the short season in August and September. Nanna would have our family over for dinner during the week just for Qaqoċċ and send us home with some for the next day. I learnt how to make this over a few years watching her prepare it and asking her specific details as the recipe wasn’t written down and quantities certainly changed from meal to meal. On top of the nostalgia there is a nice ritual around the way it is eaten – individual leaves are picked up, using your bottom teeth to strip the flesh, sucking the juice out and discarding the leaf in a bowl. Lastly, just wait until you get to the heart!

Recipe

Serves: 5-6 people

Prep Time: 25 minutes

Cooking Time: 1 hour 15 minutes

Artichokes

  • 5-6 large artichokes

Stuffing

  • 2 fresh baby garlic(green/spring garlic)
  • 1 and a half cups of parsley
  • 1 tablespoon of salt

Stew

  • 8 medium desiree potatoes
  • 1 1/2 Cups Broadbeans (young broad beans or dried if fresh isn’t available)
  • 15-18 olives with pips
  • 1 tablespoon of pepper
  • 2 tablespoons of salt
  • 10-12 tbsp of olive oil
  • 6 cups of water
  • 2 cups of Nanna and Nannu’s tomato sauce (passata)

Method

  • Wash artichokes then cut stems off (keep to add in the gaps)
  • Cut up two baby garlic and parsley and add to a bowl
  • sprinkle 1 tablespoon salt over parsley and garlic and mix around
  • Smash the top of each artichoke on a hard surface to open the artichoke up
  • Stuff artichokes with parsley/garlic mix
  • Place each artichoke upright in pot – don’t double stack
  • Cut desiree potatoes in half or quarters if large and put potatoes in-between artichokes
  • Pour broadbeans and olives over the potatoes
  • Sprinkle pepper and remaining salt
  • Add 2 table spoons of oil per artichoke (‘otherwise they won’t be nice’)
  • Add Passata and water up to 2cm below the top of the artichokes
  • Bring to boil then turn down to simmer and cook for 1 hour and a quarter

Serve with Ħobż Malti – Maltese Bread

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