Stuffed Artichokes Sicilian (Print Version)
# Ingredients:
→ Stuffing Mixture
01 -
1 ½ cups grated Pecorino Romano cheese
02 -
¼ cup fresh parsley, finely chopped
03 -
1 ½ cups plain Italian-style breadcrumbs
04 -
½ cup extra-virgin olive oil
05 -
3 garlic cloves, finely minced
06 -
Black pepper and salt, adjusted to your taste
→ Artichokes
07 -
4 large fresh artichokes
08 -
Lemon wedges to go on the side
# Instructions:
01 -
Level off the stems of your artichokes so they stand up easily. Peel away the tougher leaves on the outside and clip the pointy tips of leaves with scissors. Take the top third off using a knife. Gently pull the leaves apart to create some space for the filling.
02 -
In a big mixing bowl, toss together breadcrumbs, grated Pecorino Romano, minced garlic, chopped parsley, and a sprinkle of salt and pepper. Slowly drizzle olive oil over it, stirring until the mixture holds a crumbly yet damp texture.
03 -
Scoop some stuffing and tuck it between the leaves of each artichoke using a spoon. Press it down so it sticks. Add extra stuffing near the stem area and leave a bit to scatter over the top.
04 -
Place the stuffed artichokes upright in a big pot or Dutch oven. Pour in water until it goes halfway up the artichokes. Drizzle a fair bit of olive oil over them and sprinkle some salt on top. Cover the pot and cook on medium-low heat for about 50–60 minutes, until the leaves feel soft and can be pulled off easily.
05 -
Let them cool down a little, then transfer them to plates or a dish. Add a sprinkle of chopped parsley and serve alongside lemon wedges for squeezing.
# Notes:
01 -
Pick artichokes that are big, firm, and have tightly closed, bright green leaves for the best flavor and texture.
02 -
Cut off spiky tips and thick outer leaves so the artichokes cook evenly and look nice on the plate.
03 -
Push the stuffing firmly between the leaves so it holds steady during the cooking process.
04 -
To check if they're ready, pull off a leaf—if it comes off easily, you're good to go.