Sicilian Style Stuffed Artichokes

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Of course! Sicilian-style stuffed artichokes are a true celebration of spring and a beloved Italian-American classic. They are a bit of a project, but the process is meditative and the result is incredibly rewarding.

This recipe yields tender, steamed artichokes filled with a savory, garlicky, cheesy breadcrumb mixture that gets perfectly crispy on top.

A Taste of Sicily: Stuffed Artichokes

This recipe makes 4 hearty appetizers or 2 main course servings.

Ingredients

· 4 large globe artichokes: Look for ones that are heavy for their size with tightly closed leaves.
· 1 ½ cups Italian-seasoned breadcrumbs (or plain breadcrumbs mixed with 1 tsp dried oregano and 1 tsp dried parsley)
· ½ cup grated Pecorino Romano cheese (finely grated Parmesan works too)
· ¼ cup fresh flat-leaf parsley, finely chopped
· 3-4 cloves garlic, minced
· ½ cup olive oil, plus more for drizzling
· Salt and freshly ground black pepper to taste
· 1 lemon, cut in half
· 2 cups water or low-sodium chicken/vegetable broth (for the pot)

Equipment

· A sharp knife and kitchen shears
· A large, heavy-bottomed pot with a tight-fitting lid (like a Dutch oven) that can hold all 4 artichokes snugly.
· A melon baller or a small, sharp spoon (a grapefruit spoon is perfect)

Step-by-Step Instructions

Step 1: Prepare the Artichokes

This is the most important step for a beautiful final product.

  1. Rinse: Rinse the artichokes under cold water, spreading the leaves open slightly to flush out any debris.
  2. Trim the Stem: Using a sharp knife, cut off the stem, leaving about ½ to 1 inch. You can peel the tough outer layer of the stem with a vegetable peeler. Don’t discard the stem! It’s delicious and can be stuffed and cooked alongside the artichokes.
  3. Trim the Top: Slice about 1 inch off the top of the artichoke to remove the sharp tips of the inner leaves.
  4. Trim the Leaf Tips: Using kitchen shears, snip off the thorny tip of each remaining outer leaf. This makes them safe and pleasant to eat.
  5. Remove the Choke: Gently spread the center leaves apart. Use your fingers to pry out the thin, purple-tinged inner leaves. Then, use a melon baller or small spoon to scrape out the fuzzy “choke” underneath. Be thorough, as the choke is not edible. Squeeze lemon juice all over the cut parts of the artichoke to prevent browning.

Pro-Tip: After trimming, you can gently bang the artichoke, cut-side down, on the counter to help loosen the leaves and make more room for the stuffing.

Step 2: Make the Stuffing

In a medium bowl, combine the breadcrumbs, grated Pecorino Romano cheese, chopped parsley, and minced garlic. Mix well.

Drizzle in the ½ cup of olive oil and mix until the mixture resembles wet sand. It should hold together when pinched. Season with a pinch of salt and a few grinds of black pepper.

Step 3: Stuff the Artichokes

  1. Hold one artichoke over the bowl of stuffing.
  2. Starting from the bottom outer leaves, spoon a small amount of stuffing into the space between the leaves. Use your fingers to gently push it in.
  3. Work your way around and up the artichoke, stuffing as many leaves as you can. Don’t overstuff each leaf; a little goes a long way.
  4. Once the outer leaves are done, pack a generous tablespoon or two of the stuffing into the central cavity where you removed the choke.
  5. Repeat with the remaining artichokes. If you saved the stems, make a slit in them and stuff them with the remaining mixture.

Step 4: Cook the Artichokes

  1. Place the stuffed artichokes upright in your heavy-bottomed pot. They should fit snugly so they don’t tip over.
  2. Pour the 2 cups of water or broth into the bottom of the pot, being careful not to pour it over the stuffed tops.
  3. Drizzle the tops of the artichokes with a little more olive oil.
  4. Bring the liquid to a boil over high heat. As soon as it boils, reduce the heat to low, cover the pot tightly, and let them simmer/steam for 60 to 90 minutes.

Step 5: Check for Doneness

The artichokes are done when:

· A leaf pulls out easily from the outer layer.
· The heart is fork-tender. You can test this by inserting a knife or skewer through the bottom; it should meet no resistance.

If the pot looks dry during cooking, add a bit more hot water.

Step 6: Serve

  1. Carefully remove the artichokes from the pot with tongs or a slotted spoon. Place them on a serving platter.
  2. Let them cool for about 10 minutes before serving, as the stuffing and heart will be extremely hot.
  3. Serve warm or at room temperature.

How to Eat: Pull off one leaf at a time. Scrape the soft flesh and the delicious stuffing off the base of the leaf with your teeth. Discard the remaining tough part of the leaf. Continue until you reach the tender, fully edible inner leaves and the prized, meaty heart at the center. Enjoy every bite!

Variations & Chef’s Notes

· The “Grandma” Addition: Many Sicilian families add ¼ cup of toasted pine nuts and/or 2-3 tablespoons of golden raisins (plumped in warm water) to the stuffing for a classic sweet and savory contrast.
· Baked Version: For a crispier top, after steaming, you can place the artichokes in a preheated 375°F (190°C) oven for 15-20 minutes to brown the stuffing.
· Breadcrumb Choice: Using fresh breadcrumbs from a day-old Italian loaf will give you a superior texture, but quality store-bought work perfectly well.
· Make it a Meal: Serve with a simple green salad, crusty bread for dipping in the olive oil, and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.

Enjoy your journey into the heart of Sicilian cooking! This dish is a labor of love that is sure to impress.

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