# Qaqoċċ Mimli (Maltese Stuffed Artichokes)

Source: https://www.malteserecipes.com/recipes/qaqocc-mimli/

Whole artichokes stuffed with breadcrumbs, garlic, parsley, olives and anchovies, then gently simmered until tender.

Prep time: 30 minutes
Cook time: 70 minutes
Servings: 4 people
Tags: vegetables, artichokes, spring, maltese-classic, traditional, stuffed, fish



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 4 medium globe artichokes

- 1 lemon, halved

- 100g fresh breadcrumbs

- 3 garlic cloves, finely chopped

- 3 tbsp chopped fresh parsley

- 40g pitted green olives, chopped

- 4 anchovy fillets in oil, drained and chopped

- 1 tbsp capers, rinsed and chopped (optional)

- 4 tbsp olive oil, divided

- 1 tbsp wine vinegar

- Water, for the pan

- Black pepper and a little salt, to taste


## Instructions

1. **Trim**: Remove tough outer leaves and trim the pointed tops and stems so the artichokes stand upright. Rub cut surfaces with lemon. Open the central leaves and scoop out any fuzzy choke with a teaspoon, leaving the heart intact. Rinse and drain.

2. **Fill**: Mix the crumbs, garlic, parsley, olives, anchovies, optional capers and 2 tbsp oil. Add pepper and taste before salting. Gently open the leaves and tuck filling between them and into the centre.

3. **Simmer**: Stand upright in a snug pot. Add water to about one third of their height, keeping it below the filling. Add the remaining oil and vinegar to the water. Cover and simmer for 50-70 minutes, topping up with hot water if needed, until a leaf pulls away easily and the heart is tender to a knife.

4. **Serve**: Lift carefully and spoon over a little pan liquid. Eat the tender leaf bases and heart, discarding tough leaf fibres and any remaining choke.



## Preparing the Artichokes

Choose firm artichokes of a similar size. Young artichokes may have little choke; mature ones need the fuzzy centre removed. Trim and rub with lemon as you go. Keep the filling loose enough to work between the leaves.

## Variations and Keeping

For a fish-free version, omit the anchovies and adjust the olives, capers and seasoning. Use plain crumbs without added cheese for a plant-based filling. Refrigerate cooked leftovers within two hours and use within 48 hours, reheating once until hot throughout.

Serve with bread, or explore the [Sunday lunch collection](/collections/maltese-sunday-lunch/) for another course.


## At the Maltese table

Stuffed artichokes are a Maltese seasonal dish, especially associated with spring produce. Breadcrumb, garlic and parsley fillings may include anchovies, olives or capers; this version uses all three savoury additions.





## Explore the collections

- [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/)


## Serve with or cook next

- [Bżar Mimli (Stuffed Peppers)](https://www.malteserecipes.com/recipes/bzar-mimli/): Try a baked meat-and-rice filling in peppers.

- [Qarabagħli Mimli (Stuffed Marrows)](https://www.malteserecipes.com/recipes/qarabaghli-mimli/): Make meat-stuffed marrows for a different vegetable main.

- [Ħobż Malti (Maltese-Style Home Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve bread for the artichoke cooking juices.