Our family have always made artichokes with a parsley filling. Many traditional recipes also use breadcrumbs or stale bread but I prefer them much more this way.


  • Two large artichokes with stem trimmed to 2 cm from the base
  • 10 Olives (use black kalamata or Maltese olives if you can get them) pitted and chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves sliced
  • Hand full of capers
  • 2 anchovies chopped
  • Parsley bunch chopped
  • Sundried tomatoes 4 chopped (optional)
  • Salt and pepper
  • 4 potatoes quartered
  • 3 tablespoons vinegar
  • Tomato paste, canned tuna (optional) and olive oil to serve


  1. Cut the top of the artichokes to remove the top part of most of top leaves.
  2. Bang each artichoke against a table to loosen the florets.
  3. Mix together all ingredients (except the potatoes - leave them aside) to create the parsley mixture.
  4. Place the parsley mixture into the artichoke trying to fill it as much as possible.
  5. In a large pot place the potatoes and artichokes with the stem at the bottom.
  6. Fill the pot with water to almost the top of the artichoke.
  7. Bring to boil and then simmer slowly for 1 hr.
  8. Serve the artichokes with the potatoes, tomato paste, canned tuna (optional) and olive oil.