Stuffed Artichokes

Stuffed Artichokes Recipe

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Vicki Butts (lazyme)


This Maltese recipe is usually associated with Lent and fasting for Easter.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Stove Top


  • 4
    globe artichokes, halved
  • 1
    lemon, juiced
  • 4
    heads garlic, finely chopped
  • 4 Tbsp
    finely chopped parsley
  • 4
    olives, chopped (black or green)
  • 4
    anchovy fillets, rinsed and chopped
  • 1 6-oz can(s)
  • 2 Tbsp
    olive oil

How to Make Stuffed Artichokes


  1. Soak the artichokes in a bowl of water mixed with the lemon juice.
  2. Turn the artichokes upside-down. Bounce them against a table. This will make it easier to fill.
  3. In a bowl, combine the garlic, parsley, olives, anchovy and tuna.
  4. Divide the mixture into 4 portions. Fill in between the artichoke leaves and in the center. Place stuffed artichokes in pot filled with 1 litre of water.
  5. Drizzle the artichokes with the olive oil.
  6. Cook, covered, over low-moderate heat for about 45 minutes or until leaves come away freely.
  7. Drain and serve.

Printable Recipe Card

About Stuffed Artichokes

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mediterranean

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