Finally cooked up some artichokes, using the local recipe recommended by Zen. There are many variations on this, but the one I tried proved very tasty and I may not stray far.Maltese Stuffed Artichokes
(serving for three large artichokes)
4-5 large olives, pitted and chopped
1 Tbs Capers
handful of fresh parsley (around 1/4 cup when chopped)
2 garlic cloves finely shopped
three sun dried tomatoes finely chopped
four slices of stale bread toasted
If using a food processor start with the garlic and toasted bread and chop fine, then add parsley, capers, anchovies and olives and lastly the wet ingredients ending with a tablespoon of olive oil, dash of vinegar and a bit of salt and pepper. I would separately chop the dried tomatoes and add them towards the end, as they can clog up the machine. Whiz it to a rough paste and then spoon the mixture behind each leaf.
Place the artichokes in a covered pot with at least two to three inches of water (they take around 45 min to cook) try an outer leaf to test.
Can be eaten hot or cold.