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