By Michael Diacono
Photo by Rachel Zammit Cutajar
Michael turns traditional stuffed artichokes on their head, stuffing them with a mix of minced beef and pork and stewing them in a tomato sauce. Don’t forget the warm bread!
Stewed artichokes stuffed with minced meat
- 150g beef, minced
- 150g pork, minced
- 100g breadcrumbs
- 4 tbsp Parmesan
- 1 clove garlic, minced
- Salt and pepper
- Handful parsley, chopped
- 2 – 3 eggs
- 4 globe artichokes
- ½ lemon, juice only
- Flour, for dusting meatballs
- ½ onion
- 1 clove garlic, chopped
- 1 glass dry white wine
- 1 tin tomatoes
- 2 tsp sugar
- Mix the minced pork and beef, breadcrumbs, Parmesan, garlic and parsley and season with salt and pepper.
- Add two eggs to the mixture to bind it. If the mixture looks a bit dry and doesn’t hold together add the third egg.
- Clean the artichokes by peeling the stalk and removing the green parts from the bottom. Remove the outer leaves and cut the top parts of the remaining leaves off. Remove the hairy choke and place in a bowl of water with the juice of half a lemon to prevent oxidization.
- Fill the artichoke heart with the meat mixture and make meat balls with the remaining meat.
- Roll the artichokes and meatballs in flour with salt and pepper, making sure that they are all covered.
- Heat some olive oil in a saucepan. And add the artichokes, turning all the time so that they cook evenly.
- Add the chopped onion and garlic to the frying artichokes. Stir gently to avoid breaking the artichokes.
- Add the meatballs.
- Add the wine and season and allow the alcohol to cook off.
- Add the tinned tomatoes, add the sugar and stir.
- Add a little water, cover and allow to simmer for 45 mins.
- Serve with Maltese bread.
For more of Michael’s recipes check out his Facebook page Stayhome recipes