[WATCH] Stuffed artichokes

Watch Pippa Mattei cook stuffed artichokes the Maltese way, filled with breadcrumbs, black olives and anchovies (vegetarians can leave out the anchovies). 

Watch Pippa Mattei make artichokes the Maltese way, stuffed with breadcrumbs, olives and anchovies

Stuffed artichokes

Serves 4 as a starter or 2 as a main course


  • 4 artichokes
  • 2 handfuls of fresh breadcrumbs, soaked in 2 tbsp vinegar and squeezed dry
  • 4 heads fresh garlic
  • 6 anchovy fillets (optional)
  • 8 black olives, stoned and chopped
  • Ground pepper
  • Olive oil
  • Handful of finely chopped parsley


  1. To prepare artichokes wash well in water to which a squeeze of lemon juice has been added to avoid discolouration. 
  2. Cut off small outer leaves and stalks.
  3. Turn artichokes upside down and gently beat with a tenderising mallet until the leaves open up slightly.
  4. To prepare the filling place the breadcrumbs, duly squeezed to remove the vinegar, and add to it the finely chopped garlic, parsley, anchovy fillets and black olives.
  5. Season, add olive oil and mix till moist and soft.
  6. Put this filling into the centre of each artichoke and stuff among some of the leaves, until it is all used up.
  7. Place the artichokes upright in a saucepan, add 8cm of water and drizzle of olive oil. 
  8. Place a tight-fitting lid on the saucepan and simmer gently till artichokes are tender (an outer leaf should pull out easily).
  9. Serve with some good virgin olive oil and salt dipping the leaves in this and bite off the tender part of the leaf.
  10. When you reach the heart discard the choke and mash the heart and eat
  11. with more oil and maybe a juicy red Maltese tomato and some Maltese bread.

This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015.