Italian Stuffed Artichokes Recipe (Sicilian Style)
These Italian Stuffed Artichokes Recipe (Sicilian Style) are filled with a savory mixture of breadcrumbs, garlic, parsley, Parmesan cheese, and olive oil, then gently braised until the artichokes are tender. The breadcrumb filling settles between the leaves, giving each bite a delicious combination of tender artichoke and flavorful stuffing. A classic Italian side dish that makes the most of fresh artichokes.
Servings: 4 servings
Ingredients
- 4 large artichokes
- 1 ½ cups breadcrumbs preferably plain Italian-style
- 1 ½ cup grated Pecorino Romano cheese
- ¼ cup chopped fresh parsley
- 3 cloves garlic minced
- ½ cup extra-virgin olive oil
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Prepare the Whole Artichokes: Trim the stems of the artichokes so they can stand upright. Remove tough outer leaves and trim the tips of the remaining leaves. Cut off the top third of each artichoke and use kitchen scissors to snip the thorny tips of the remaining leaves. Spread the leaves open slightly to make room for the stuffing.
- Prepare the Stuffing: In a large bowl, combine breadcrumbs, grated Pecorino Romano cheese, chopped parsley, minced garlic, and a generous pinch of salt and black pepper. Drizzle in the olive oil and mix until the stuffing has a slightly moist, crumbly texture.
- Stuff the Artichokes: Using a spoon, stuff the breadcrumb mixture between the leaves of each artichoke. Press the stuffing into the leaves to ensure it holds together. Add as much stuffing between the stems and leave some to sprinkle on top of each.
- Cook the Artichokes: Place the stuffed artichokes in a large pot or Dutch oven. Add enough water to the pot to reach halfway up the artichokes. Drizzle a generous amount of olive oil over the top of the artichokes and season with salt. Cover the pot and simmer over medium-low heat for about 50-60 minutes or until the leaves are tender and easily pull away. The cooking time will vary slightly depending on the size.
- Serve: Once cooked, let the artichokes cool slightly before serving. Transfer to a serving dish or deep baking dish to serve. Sprinkle with fresh chopped parsley. Serve with lemon wedges on the side for squeezing over the artichokes.
- Note: Don't eat the fuzzy choke in the center of the artichoke :). Cut the heart of the artichoke that is at the bottom of the artichoke- it is the most tender part!
- Enjoy your Sicilian-style stuffed artichokes!
Notes
- Choose artichokes with tightly packed leaves and avoid ones that look dry or excessively open.
- Trim the artichokes carefully to remove the tough outer leaves while keeping enough of the tender leaves for stuffing.
- Spread the leaves gently so you can distribute the filling throughout the artichoke rather than concentrating it only in the center.
- Cook the artichokes covered so the steam helps soften the leaves and keeps the filling moist.
- Test the thickest part of the artichoke for tenderness before serving.
Nutrition
Calories: 625kcal | Carbohydrates: 49g | Protein: 23g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 39mg | Sodium: 902mg | Potassium: 741mg | Fiber: 11g | Sugar: 4g | Vitamin A: 493IU | Vitamin C: 25mg | Calcium: 554mg | Iron: 5mg
