Artichoke Season in Malta, What to Eat (and How to Make It)
Spring in Malta shows up on your plate just as much as it does in the countryside. Wander through a market or past a greengrocer truck and you’ll start noticing piles of fresh artichokes, qaqoċċ, stacked high and very much in season.
Admittedly, they’re not the most inviting vegetable at first glance. Spiky, tough-looking, a bit mysterious. But in Malta, they’re a real seasonal favourite, especially when they’re stuffed and cooked the traditional way.
You’ll often see qaqoċċ mimli (stuffed artichokes) on menus this time of year, whole artichokes packed with a savoury mix of breadcrumbs, garlic, parsley, olives, and anchovies. It’s simple, but full of flavour, and very much tied to the season. Eating them is part of the experience too, pulling off each leaf and scraping the soft filling as you go, working your way slowly to the centre.
If you’d rather try it yourself, it’s surprisingly doable! Here’s a great recipe below
Photo credit: Apron & Whisk
Maltese Stuffed Artichokes (Qaqoċċ Mimli)
Serves 4
What you’ll need:
- 4 large artichokes
- 2–3 cups breadcrumbs
- 3–4 anchovy fillets, finely chopped
- 2–3 garlic cloves, crushed
- A handful of fresh parsley, chopped
- 4–6 green olives, chopped (or capers)
- Olive oil
- Salt and black pepper
How to make it:
Start by trimming the artichokes. Cut the stems so they can sit flat, remove the tougher outer leaves, and slice off the top section to get rid of the sharp tips. Gently open them up with your hands so there’s space for the filling.
In a bowl, mix the breadcrumbs with the anchovies, garlic, parsley, and olives. Season well, then add enough olive oil to bring everything together into a slightly moist mixture.
Pack the filling into the centre of each artichoke, then tuck some between the leaves too.
Place them upright in a pot with a bit of water and a drizzle of olive oil. Cover and let them simmer gently for about 45 minutes to an hour, until the leaves pull away easily.
You might spot artichokes in restaurants across the islands during spring and as we head into summer, but making them yourself gives you a better feel for how locals actually enjoy them. It’s not rushed, it’s a bit hands-on, and it’s meant to be shared, which is exactly why it’s such a good way to recreate a real taste of Malta at home.
