One of the most common Maltese delicacies which is enjoyed by Maltese families is Malta is   -Il-Qaqocc - The Artichoke.
The artichoke, cynara scolymus, is actually a member of the thistle family, although its leaves are bigger, broader and soft rather than prickly. Artichoke plants are quite beautiful, like giant ferns - six feet in diameter and three to four feet high. It's the heart at the base of the flower bud produced by the plant that's prized for its delicate flavor and its versatility at the table.

Artichokes have been a part of Mediterranean cuisine for thousands of years. Some food historians attribute the cultivation of artichokes to the Romans and Greeks, while others insist that those civilizations first used wild cardoon or cardone, the artichoke's thistle-family cousin, and that the artichoke was developed from the cardoon in North Africa by Muslim agronomists. Or, Syria may have domesticated the artichoke, based on a reference from the ninth century.

Whoever was responsible, we can be grateful for their long-ago efforts, and for the hundreds of uniquely wonderful artichoke preparations ranging from Maltese bread-crumbs/olives/anchovies stuffed artichokes to Arabic couscous-stuffed artichokes and Spanish baby artichoke tapas, to Italian carciofi alla Romana, to Syrian artichoke hearts with olive oil.

Artichokes probably came to Europe through Sicily in the twelfth century. Catherine de Medici, when she married Louis of France and moved to Paris in the 14th century, is thought to have brought artichokes, along with many other Italian favorites, to French cuisine.

Artichokes are available throughout the year in some countries but peak seasons are spring (March through May) and autumn/winter (September through December).

Spring artichokes are compact, firm and heavy for their size. Baby artichokes are also plentiful in the spring.

Summer artichokes tend to have longer thorns and their leaves are more open in appearance.

Winter artichokes are more conical in shape. Some autumn and winter artichokes may be touched by frost - winter kissed - and have a light bronze to brown tint to the outer leaves. Artichoke fans prefer the winter kissed artichokes for the nutty, rich flavor. The winter artichokes do revert to their grey-green color when cooked.

ALL YOU NEED TO KNOW ABOUT ARTICHOKES
NEW AND OLD RECIPES

INGREDIENTS:

1/4 cup olive oil
2 tablespoons unsalted butter
3/4 cup diced white or yellow onion
1 1/2 tablespoons minced garlic
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3/4 cup freshly grated Parmesan cheese
2 tablespoons crumbled bouillon cubes
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon sugar
3/4 cup sour cream
12 ounces frozen spinach, defrosted, drained, & chopped
6 ounces canned artichoke bottoms, drained and cut into
1/8-inch slices
1 cup finely shredded Monterey Jack cheese
3/4 teaspoon hot sauce (such as Tabasco)

Bring the water to a boil. Place the artichokes in the pot  in a single layer if possible.  Simmer about 30 - 40 min depending on the size of the chokes. To test for doneness pull a leaf from the middle row of leaves.  The leaf should pull out easily.

When the chokes are done, remove them from the water with tongs, and allow to drain. Serve hot or cold. Chilled artichokes have more flavor.

Basic Soup Recipe

I N G R E D I E N T S
4 large artichokes, trimmed to hearts
1 tablespoon olive oil
1 leek, (white and light green parts only), sliced
1 large russet potato, peeled and cubed
1 celery stalk, chopped
1 bay leaf
3 cups reduced-sodium chicken stock (substitute vegetable stock for a vegetarian soup)
2 tablespoons fresh lemon juice
1 cup whipping creme
Salt & freshly ground white pepper to taste

Cut trimmed artichokes into thin wedges. Heat oil in a large soup pot over high heat. Add the artichokes, leek, potato, celery and bay leaf and cook and stir until the leeks start to soften, 3 to 5 minutes. Add chicken stock and bring to a boil. Cover, reduce heat to low and simmer until potatoes and artichokes are tender, about 30 minutes. Remove from heat and discard bay leaf. Let the soup cool for 5 minutes.

Strain the vegetables allowing the liquid to drain into a bowl.  Insert the metal blade into a food processor and puree the vegetable mixture in two batches.  Return the batches to the pot and mix in the vegetable liquid. Stir in the creme. Continue to warm over low heat.  Season with salt and white pepper to taste.

Basic Stuffed Artichoke
Artichokes Stuffed with Lemon-Garlic Breadcrumbs

I N G R E D I E N T S
2 cups fresh breadcrumbs from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
1 teaspoon grated lemon peel

6 medium artichokes, trimmed, left whole, chokes removed according to recipe for trimmed artichokes
2 tablespoons (1/4 stick) butter, cut into 6 pieces
1/2 cup (or more) water

Lemon wedges

Preheat oven to 400�F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.

Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.

Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.
Serve with lemon wedges.
I Hope you have enjoyed reading about this beautiful, edible and popular plant...... enjoy