Sicilian stuffed artichokes

Sicilian Stuffed Artichokes are a beloved classic in southern Italian cuisine — especially in Sicily, where simple, earthy ingredients like breadcrumbs, garlic, parsley, and olive oil are turned into something deeply flavorful. These artichokes are often served as a starter, a side dish, or even a light main course.

🌿🇮🇹 Sicilian Stuffed Artichokes (Carciofi Ripieni alla Siciliana)

📝 Ingredients (Serves 4):

• 4 large globe artichokes

• 1.5 cups Italian-style breadcrumbs

• 1/2 cup grated Pecorino Romano (or Parmesan)

• 3 cloves garlic, finely minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup pine nuts (optional but traditional)

• 1/4 cup raisins or currants (optional — adds a sweet Sicilian touch)

• Salt & black pepper, to taste

• 1/2 tsp crushed red pepper flakes (optional)

• 1/2 cup olive oil, divided

• 1 lemon (for acidulating water and a squeeze before serving)

• 1–1.5 cups water or vegetable broth

🥣 Instructions:

1. Prep the Artichokes:

• Fill a large bowl with water and squeeze in half a lemon (to prevent browning).

• Trim the stems so the artichokes can sit flat.

• Cut off the top 1 inch of each artichoke with a serrated knife.

• Snip off the sharp tips of remaining outer leaves with kitchen scissors.

• Gently pull the leaves outward to open the artichoke like a flower.

• Optional: use a spoon to scoop out the fuzzy choke in the center (you can do this after steaming if it’s too hard now).

• Place trimmed artichokes in the lemon water while you prepare the filling.

2. Make the Filling:

• In a bowl, mix breadcrumbs, cheese, garlic, parsley, pine nuts, raisins, salt, pepper, and red pepper flakes.

• Add about 1/4 cup olive oil, mixing until the crumbs are moistened but not soggy. It should feel like damp sand.

3. Stuff the Artichokes:

• Shake off excess water and set artichokes upright in a baking dish or Dutch oven.

• Working leaf by leaf, stuff the breadcrumb mixture between the outer layers, pressing gently.

4. Cook:

• Drizzle remaining olive oil over the tops of the stuffed artichokes.

• Pour about 1 to 1.5 cups of water or broth into the bottom of the dish (not over the tops).

• Cover tightly with foil or a lid.

• Bake at 375°F (190°C) for 1 to 1.5 hours, or until the leaves pull out easily and the artichokes are tender.

  • Alternatively: you can steam them on the stovetop or in a pressure cooker.

5. Finish:

• Uncover for the last 10–15 minutes of baking for a golden, slightly crisp top.

• Squeeze a bit of fresh lemon juice over the top before serving.

🍷 Pairing:

Serve with a crisp white wine like a Sicilian Grillo or a light red like Nero d’Avola.