Traditionally we use breadcrumbs as the main ingredient to fill artichokes but my family have always used parsley as the main ingredient. If you think you would like having breadcrumbs then you can add them also. I have added a couple of anchovies in my filling mixture but this is optional. Serve with boiled potatoes, canned tuna, olive oil and tomato paste (kunserva).
- 2 whole artichokes
- 2 bunches of parsley finely chopped
- 20 black olives chopped
- 4 anchovies (optional)
- 4 cloves garlic chopped
- 2 tablespoons capers
- 2 large potatoes quartered
- Salt and pepper
- Olive oil
- Prepare your artichoke by cutting the stem (leave about 2 cm).
- Give each artichoke a good bang on a work surface. This will help you when prying the artichokes open to fill.
- Prepare the filling by mixing the parsley, olives, anchovies, garlic and capers together. Season with salt and pepper, and a tablespoon of olive oil.
- Now pry open the leaves of the artichokes and fill with the filling. Try and fill as close to the stem as possible. Press the artichoke leaves together once finished to help hold everything in place.
- In a large round casserole dish or pot place the artichokes with the stem at the bottom.
- Add water to reach the the artichokes ¾ of the way up. Place 2 tablespoons of vinegar.
- Bring to a boil and then simmer with the lid on for about 1 hr and 30 minutes with the lid on. After 45 minutes add in the potatoes.
- Serve the artichokes with the potatoes, some canned tuna and tomato paste.
- Make sure you have a bowl to place the leaves once you have finished scraping the flesh with your teeth.