Maltese typically pull the artichoke’s leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours!
| Servings |
| 4 people |
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Maltese typically pull the artichoke’s leaves back and get the stuffing in every nook and cranny. Due to the fluffy nature of this stuffing, I had an easier time pulling the center wide open and putting it all there. The choice is yours!
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Ingredients
- 4 large artichokes
- 3 cups sourdough bread (coarsely crumbled) – OR –
- white bread (coarsely crumbled)
- 3 fillets anchovies , finely chopped
- 3 cloves garlic , crushed
- 3 green olives , chopped (or capers)
- 1/3 cup parsley (chopped)
- salt
- pepper
- olive oil , as needed
Servings: people
Units:
Instructions
- Mince up those anchovies, some olives (or capers) and toss together with the breadcrumbs, garlic, parsley, salt, pepper and olive oil.
- Add enough olive oil to get the stuffing to bind together.
- Prepare the green artichokes. Start by trimming the stem and removing the scraggly leaves at the base of the artichoke.
- Next, trim the top, thereby removing many of the sharp, prickly points.
- Pry the artichoke leaves open and stuff with the mixture.
- Place in a large pot over simmering water. Cover and steam for 45 minutes-1 hour, depending on size of the artichokes.