Issue link: https://maltatoday.uberflip.com/i/774426
maltatoday, WEDNESDAY, 18 JANUARY 2017 14 Food Warm artichokes on cold nights The cold weather brings with it a wide variety of winter veggies, one of which is the globe artichoke. Last week, on Gourmet Today TV, Michael Diacono made two winter recipes using artichoke which are more exciting than the traditionally stuffed artichoke. He hollows out a bread bun and stuffs it with artichoke with broad beans and peas. In his second recipe he makes a stew with Maltese sausage and artichoke which can be prepared in just a few minutes. Don't miss Gourmet Today TV, every Saturday on TVM at 16:05. Artichokes with broad beans and peas in a bun Artichoke and Maltese sausage stew COMING UP THIS WEEK This week Michael Diacono and Marilu Vella are cooking up something sweet. Michael makes three creamy desserts that are great for after dinner treats. Crème brulee, lemon posset and pannacotta, these desserts are simple to make and are great for entertaining. Don't miss Gourmet Today TV, this Saturday on TVM at 16:05. Ingedients • 1 onion • 2 cloves garlic • ½ tsp chilli flakes • 4 artichoke hearts • Handful broad beans, shelled • Handful peas, shelled • 2 anchovies • 2 tbsp black olives • Handful parsley, chopped • 4 bread rolls • 1 egg, beaten • Olive oil Method 1. Sauté the onion in olive oil with the garlic and chilli flakes. 2. Roughly chop the artichoke hearts and add them to the onion mixture. 3. Season with salt and pepper and allow to simmer for a few minutes. 4. Add the broad beans, the peas and a little bit of water and allow to cook. 5. Add the black olives, anchovy and the chopped parsley and cook for a few minutes. 6. Take the middle out of the bread and add to the pan. 7. Brush the inside of the bread with egg wash and fill with the artichoke mixture. 8. Place the top of the bread on top of the mix and place in an oven at 180C for 10 minutes. 9. Add a drizzle of olive oil and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 14 January, 2017. Ingedients • 1 onion • 1 stick celery • 1 small carrot • 2 cloves garlic • 3 Maltese sausages • Black pepper • 2 potatoes, peeled and chopped • 1 tbsp kunserva • 8 leaves sage • 4 artichoke hearts • 1 glass red wine • 2 tomatoes • 3 tbsp capers • Handful parsley Method 1. Sauté the onion in olive oil with the celery, carrot and garlic. 2. Roughly chop the Maltese sausage and add to the pan and season with freshly ground black pepper. 3. Add the potato, the kunserva and sage. 4. Add the artichoke hearts and the red wine. 5. Roughly chop the tomatoes and add to the stew and add the capers. 6. Cover and allow to simmer for 20 mins. 7. Top with parsley and serve with Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 14 January, 2017.