The stuffed artichokes Sicilian style are one of the typical dishes that you can find in the traditional cuisine of Messina. In Sicily, the recipe varies from province to province, in its preparation and ingredients.
Before proceeding with the filling you must cut off the stem and the tips, open the artichoke and remove with a boxcutter the hay (which is a kind of fluff in the middle of the heart of the artichoke).
I recommend that you use latex gloves to clean them otherwise you will have your hands and nails stained. After you’ve done all this, the artichokes must be filled with seasoned crumbs and cheese cubes at the center; they are cooked in a pot with water on the bottom for an hour and then gratinated in the oven.
📝 INGREDIENTS, PREPARATION TIME AND SERVINGS:
|🍴 Serves||🕓 Preparation||🕓 Cooking|
|4||10 mins||1 h|
- 12-16 artichokes (the same size or almost)
- 300g fresh breadcrumbs (maybe of sliced bread)
- 50 g grated Parmesan cheese
- 50 g of grated “Pepato” cheese or Pecorino cheese
- 400-500 g melted cheese
- parsley (to taste)
- 2 garlic cloves
- 6 tablespoons of extra virgin olive oil
- salt and pepper
🌿 SEASON (artichokes): JAN FEB MAR DEC
PEEL AND OPEN THE ARTICHOKES:
Wash and drain the artichokes. Using a serrated knife, cut off the artichoke stems to create a flat bottom and pull off the tough outermost leaves.
Cut off the artichoke tips and rub cut parts with lemon halves (it’s used to prevent from browning, or oxidizing).
Place the artichoke “upside down” on a hard and stable surface; so holding the artichoke by the base, firmly bang the top on a hard surface; this will open it so it can be easily stuffed.
MAKE THE DRESSING FOR A STUFFED ARTICHOKES SICILIAN STYLE:
Wash and dry the parsley and separate the leaves from the stems and chop the leaves.
In a bowl mix the bread crumbs, the Parmesan cheese, chopped parsley, add about 6 tablespoons extra virgin olive oil (make sure that it is a good quality olive oil), some finely chopped garlic, salt and black pepper.
Mix well (preferably by hand) so that the bread absorbs the oil and mixes blends in well with all other ingredients.
STUFFE THE ARTICHOKES SICILIAN STYLE:
Place in a large pan with 10 cm high: 5 tablespoons of olive oil, a clove of garlic with the peel and parsley stems. Once opened all artichokes, fill them one by one.
So, working with one artichoke at a time, put at the center of each artichoke one or two cubes of cheese (I usually put a big piece because I adore the melted cheese), then, by hand, sprinkle some of bread crumbs mixture over the artichoke and work it in between leaves.
At the end and drizzle some olive oil on them. Watch a short video ► How to fill artichokes
Do the same with the remaining artichokes. Add 500 ml of water on the bottom of the pan and a pinch of salt.
Cover the pan wit aluminium foil. Place the pot on the stove on low heat for 40 minutes.
HOW LONG SHOULD THE STUFFED ARTICHOKES BE COOKED:
The artichokes are ready when you are able to pull a leaf very easily.
Before serving let cool artichokes for about 10 minutes. They are also delicious the next day (cold or heated). How to eat the stuffed artichokes: remove one leaf at a time, and pull the teeth base of crumb.