In Malta – a country whose citizens love their stomachs – Lent has always been a culinary season, aside from a religious one.

Before takeaway apps and supermarket convenience, Maltese households observed the 40 days leading up to Easter with simple, meat-free meals rooted in seasonality and tradition. And few dishes came to define that period quite like qaqoċċ mimli – Malta’s beloved stuffed artichokes.

Lent traditionally called for fasting and abstinence from meat, particularly on Wednesdays and Fridays. Families turned to vegetables, legumes, and fish to create filling yet humble meals. Enter the artichoke!

In Malta, artichokes come into season in late winter and early spring, perfectly aligning with Lent. Resourceful home cooks transformed them into something hearty and satisfying by stuffing them with a fragrant mixture of breadcrumbs, garlic, parsley, olive oil, capers and anchovies (although this final ingredient often proves to be a point of some debate).

Slow-cooked until tender, qaqoċċ mimli became a comfort food that respected the spirit of fasting while still delivering some serious Mediterranean flavour.

For many Maltese families, qaqoċċ mimli carries memories of grandparents cleaning artichokes at the kitchen sink, carefully prising open each leaf to tuck in the breadcrumb mixture. The preparation is lengthy and requires patience, so if you want to try it out for yourself, make sure to set aside a good few hours for the endeavour.

Need some guidance? Here’s a recipe by the talented Yesenia from Apron & Whisk, who opted for the addition of tuna and herbs as a filling.

How do you like your qaqoċċ mimli?