Recipe: Stuffed artichokes with cheese and herbs

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

Serves: 4


  • 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


  1. Clean and prepare the artichoke before stuffing; keep the stalks, peel them and cut in thin slices (How to prepare artichokes for different recipes). 
  2. 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.
  3. Add the Provolone, Parmesan and the herbs.
  4. Open up the artichoke leaves and place some of the stuffing in between every leaf using your fingers.
  5. Place the artichokes upright, side by side in a steaming net which can be placed inside a pot.
  6. 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.
  7. 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.
  8. Remove the artichokes from the pot and sprinkle them with more Parmesan and parsley, then serve.

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