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  • Stuffat tal-Qaqocc (Artichoke Stew)

    Taken from Traditional Maltese Recipes. Serves 4.

    4 large tender artichokes (You can use frozen ones too)
    4 small onions, finely chopped
    200g broad beans, both skins removed (You can use frozen ones too)
    200g shelled peas (You can use frozen ones too)
    400g fresh or canned tomatoes, chopped
    2 garlic cloves, crushed
    1 tablespoon parsley
    1 tablespoon olive oil
    Salt and pepper to taste
    4 eggs
    4 gbejna (fresh goat cheese)
    1. Prepare the artichokes by removing all tough outer leaves, completely cut off the tops of remaining leaves and remove the choke with the aid of a teaspoon. Cut the artichokes in halves and put in a basin covered in water lemon juice. – If using frozen – skip this step.
    2. In the meantime, heat the oil in a saucepan, add the onions and gently fry until soft.
    3. Add the garlic and as soon as it turns golden, add the tomatoes.
    4. Bring to the boil add the parsley and seasoning, lower the flame and add the artichoke hearts.
    5. When these are almost done, add the broad beans and peas. At this stage you may have to add a little water, to make sure all the vegetables are covered. Continue simmering until the vegetables are tender.
    6. Make a hollow and add the egg and the gbejna. As soon as the egg is poached serve the stew hot.

    (With lots of crusty Maltese bread) Yummie!!!

    Posted on 9:01 on 04 April