Aqra bil-Malti: Riċetta: Qaqoċċ mimli bil-ġobon u ħxejjex aromatiċi
Stuffed artichokes are very versatile and if you use breadcrumbs as a basis you can add various ingredients to them, such as tuna, smoked salmon and various herbs. This recipe is different since you add two different types of cheese to it: Provolone dolce (sweet) and Parmesan.
Time: 1 hour and 15 minutes
- 4 slices Maltese bread, grated
- 3 tablespoons of Provolone cheese, thickly grated
- 3 tablespoons of Parmesan cheese, thickly grated; more to serve
- 4 tablespoons of fresh parsley, chopped; more to serve
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh basil, chopped
- 100 ml olive oil
- 4 large artichokes
- 4 fresh garlic bulbs, chopped
- 2 medium onions, chopped
- 1 Lemon
- Rock salt
- Freshly ground pepper
- Clean and prepare the artichoke before stuffing; keep the stalks, peel them and cut in thin slices (How to prepare artichokes for different recipes).
- Heat the oil in a pan on a medium heat. Add the chopped artichoke stems, the onions and garlic until they soften. Remove the pan from heat and add the breadcrumbs, a pinch of salt and freshly ground pepper. Mix well and let the mixture cool down.
- Add the Provolone, Parmesan and the herbs.
- Open up the artichoke leaves and place some of the stuffing in between every leaf using your fingers.
- Place the artichokes upright, side by side in a steaming net which can be placed inside a pot.
- Pour some olive oil in the heart of every artichoke, and lower the net into the pot. Pour in just enough water to cover the bottom of the artichokes.
- Cover the pot properly and cook for around 45 minutes or until the leaves can be pulled out easily. If the water has dried up you can add a little bit more.
- Remove the artichokes from the pot and sprinkle them with more Parmesan and parsley, then serve.
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Look at this list of fruit and vegetables according to the season