The greengrocer that I frequent most days is owned and run by a couple of local guys called Paul and Hamish. Not your typical greengrocer boys - Paul is an ex-marketing guru who has recently returned from London and Hamish is an ex-AFL player. Admittedly they are quite unlike Joe, Vince and Gaetano the third generation greengrocers several doors down who stock your standard seasonal produce as well as your basic everyday needs - dried pasta, wood fired bread and fresh ricotta (yes I am spoiled for choice really)!

Both Paul and Hamish are now used to my many and varied requests. I am happy to report that they now stock purple garlic, Mt Zero pulses, organic eggs and tahini on a regular basis. I have just recently come clean with the guys about my blog, so whenever I'm in the shop they now ask 1. What are you cooking today and 2. Will any of the produce stuffed in your bag be featured on your blog?

The other week I asked Hamish if he was able to get some Jerusalem artichokes so I could make that wonderful artichoke and rocket soup.  A couple of days later I popped in to get some bread and eggs and overheard Hamish explaining to a customer how to make a lovely 'artichoke and rocket soup' with those strange looking knobby things - not bad for an ex-AFL player!

All that talk about artichokes got me thinking about globe artichokes and more importantly mums stuffed artichokes. So mid-last week I asked Paul if he could get some in. I have never made stuffed artichokes before because if I'm craving them I generally call mum and put in a request. But I thought it was a bit lame, that I had never bothered to make them myself.

So on Saturday I finally made stuffed artichokes and they were amazing. Mum had previously given me her typical Maltese stuffing recipe, but I asked her if I could add lemon zest, chilli and use a mixture of green and black olives? She said if I did that then they would no longer be 'Maltese' artichokes. C'est la vie - I decided to throw caution to the wind and make them my way.
 

Qaqoċċ mimli - Stuffed artichokes

Here is my version of stuffed globe artichokes and can I say - they were amazing! Yes I know you're not supposed to add chilli, lemon zest or green Sicilian olives to the stuffing mix, but I encourage you to try it this way and see for yourself.

Ingredients

4 globe artichokes, stalks trimmed

 
For the filling

½ sourdough loaf, crumbed

6 anchovy fillets, chopped

4 cloves of garlic, minced

½ bunch flat leaf parsley, finely chopped

Zest of a lemon

1 tsp dried chilli flakes, optional

1 cup of Kalamata & green Sicilian olives, chopped

Sea salt & freshly ground pepper

Olive oil

Method

1. Gently prise open the artichokes so to make space between the layers of leaves as that is where the stuffing mix will go. Mum suggested I bang them (flower head down) a couple of times on a chopping board so to loosen the globe.

2. Combine the stuffing ingredients together in a bowl, adding enough olive oil to bring the mixture together. Take a littlle bit of the stuffing and gently push it in the spaces between the leaves. Start with the outer leaves of the artichoke first and then work your way to the heart of the artichoke, ensuring that it is evenly distributed. Repeat the process until all four artichokes are filled.

3. Place the stuffed artichokes in a large saucepan, don't worry if they are overcrowded as you want them to support each other and remain upright. Effectively you are steaming the artichokes so add about 300ml of cold water to the pan and slowly bring to the boil. Cover the saucepan with a lid and reduce to a gente simmer for about 30-40 minutes or until a leaf from the artichoke can be pulled out easily.

4. Once done drizzle a little extra olive oil over the artichoke and serve immediately.