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Recipe - Food from Malta - Stuffat tal-Qaqocc - Artichoke Stew

Updated on October 20, 2011

The Maltese diet is traditionally Mediterranean with much of the influence of Italian Cooking. Being an Island of course, seafood features quite heavily but this is a recipe that is suitable for Vegetarians and vegans and will delight hardened meat eaters too. It also has a purpose for Broad beans which are heavily used in maltese cooking, but under appreciated in much of the rest of the world.


Serves 4


4 large artichokes (Use tender ones or tinned if not available)
4 small onions finely chopped
200g broad beans with skins removed
200g fresh or frozen peas
400 g fresh or tinned tomatoes, chopped
2 cloves of garlic
1 tablespoons parsley
1 tablespoons olive oil
salt and pepper to taste
1 egg per person (optional)
1 lump of goats cheese per person (gbejna would be used in Malta)


1) Trim the tough outer leaves from the artichokes, cut off the leaves of the remaining leaves and remove the choke.

2) Cut the artichokes in half and put in a basin covered with water and lemon juice to prevent discouloration

3) Heat the oil in a deep frying pan and gently fry the onions until soft. Add the garlic and after frying gently a little, add the tomatoes, parsley and seasoning.

4) Bring to the boil then reduce the heat and add the artichoke hearts.

5) When the artichoke hearts are nearly cooked, add the broad beans and peas (If mixture looks a little dry, add a little water).

6) Simmer until the vegetables are tender then make 1 hollow per person in the mixture and add the egg and the goats cheese into it.

7) Once the egg is cooked, serve the stew hot.

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