Italian Stuffed Artichokes Sicilian (Print Version)
# Ingredients:
→ Stuffing Mixture
01 -
1 ½ cups breadcrumbs, preferably plain Italian-style
02 -
1 ½ cups grated Pecorino Romano cheese
03 -
¼ cup chopped fresh parsley
04 -
3 cloves garlic, minced
05 -
½ cup extra-virgin olive oil
06 -
Salt and black pepper to taste
→ Artichokes
07 -
4 large artichokes
08 -
Lemon wedges for serving
# Instructions:
01 -
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. Spread the leaves open slightly to make room for the stuffing.
02 -
Combine breadcrumbs, grated Pecorino Romano cheese, chopped parsley, minced garlic, and a pinch of salt and black pepper in a large bowl. Drizzle in olive oil and mix until the stuffing has a moist, crumbly texture.
03 -
Using a spoon, stuff the prepared breadcrumb mixture between the leaves of each artichoke. Press the stuffing firmly into the leaves. Add extra stuffing between the stems, leaving some to sprinkle on top.
04 -
Place the stuffed artichokes in a large pot or Dutch oven. Add enough water to the pot to reach halfway up the artichokes. Drizzle olive oil generously over the top and season with salt. Cover and simmer over medium-low heat for 50-60 minutes, or until the leaves are tender and easily pull away.
05 -
Allow the artichokes to cool slightly before serving. Transfer to a serving dish, sprinkle with fresh parsley, and serve with lemon wedges for squeezing over the top.
# Notes:
01 -
Choose fresh, large artichokes with vibrant green color and tightly packed leaves for optimal flavor and texture.
02 -
Trim artichokes properly by removing tough leaves and thorny tips to ensure even cooking and pleasant presentation.
03 -
Press the stuffing firmly into the artichokes to ensure it holds together during cooking.
04 -
To test doneness, gently pull a leaf; it should come off easily if tender.