• Maltese loaf crumbled (if a bit stale better)
  • 4 anchovy fillets, chopped
  • tuna chunks in oil
  • 6 cloves of garlic, minced
  • lots of fresh parsley finely chopped
  • capers and olives
  • Sea salt & freshly ground pepper
  • Olive oil


Mix all these ingredients well. Stuff the filling between the artichoke leaves, make sure you fill them really well, push the leaves with your fingers so you make space where to fill in with the filling. Make sure that the mixture is not dry and add olive oil if necessary out in a pot with cold water at the bottom and bring to a boil, cover the pot for around 30 minutes. The artichokes will be ready once its easy to pull out one of the leaves. Once ready drizzle some more olive oil on the artichokes and serve immediately. Make sure you have lots of fresh Maltese bread handy.

As usual, our gastronomic tour is here to entice you with the most delicious Maltese cuisine.