Stuffed Artichokes Sicilian (Print Version)
# Ingredients:
→ Stuffing Blend
01 -
1 ½ cups grated Pecorino Romano cheese
02 -
1 ½ cups plain, Italian-style breadcrumbs
03 -
½ cup good-quality extra-virgin olive oil
04 -
3 minced garlic cloves
05 -
¼ cup freshly cut parsley
06 -
A pinch of black pepper and salt, adjust to your liking
→ Artichokes
07 -
4 sizable artichokes
08 -
Lemon slices for serving
# Instructions:
01 -
Start by chopping the stems so the artichokes stand flat. Peel away the thick leaves and snip the ends of the rest. Slice off about a third of the top and use scissors to trim any sharp tips. Gently pull apart the leaves to make space for the filling.
02 -
In a mixing bowl, toss together the grated Pecorino, breadcrumbs, garlic, parsley, salt, and pepper. Slowly pour in the olive oil while stirring until it feels damp but crumbly.
03 -
Take a spoon and pack the breadcrumb mixture between the leaves on each artichoke. Press the filling down so it stays in place. Add a touch more stuffing near the bases and sprinkle any leftovers on top.
04 -
Set the stuffed artichokes in a large Dutch oven or pot. Pour enough water into the pot to come halfway up the sides of the artichokes. Drizzle olive oil over everything and give it another sprinkle of salt. Put the lid on and simmer on medium-low for 50-60 minutes, or until the leaves are tender and come off easily.
05 -
Let them cool for a moment, then move them to a plate. Toss some chopped parsley on top and bring out the lemon wedges for squeezing. It’s time to dig in!
# Notes:
01 -
Pick artichokes that are big, bright green, and tightly closed for the best taste and texture.
02 -
Remove the tough outer artichoke leaves and get rid of the thorny ends so they cook evenly and look great.
03 -
Firmly pack the filling into the artichokes to stop it from coming loose while cooking.
04 -
To check if they're ready, give one of the leaves a tug. If it slides off without much effort, they're done!