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Carciofi Ripieni alla Siciliana (Sicilian Stuffed Artichokes)

Carciofi Ripieni alla Siciliana

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot or deep skillet, spoon, knife, cutting board, mixing bowl

Ingredients
  

  • Ingredients:
  • 4 large artichokes preferably globe or baby artichokes
  • 1 cup of fresh breadcrumbs preferably homemade
  • 1/2 cup of grated Pecorino Romano or Parmesan cheese
  • 2 cloves garlic minced
  • 2 tablespoons of fresh parsley finely chopped
  • 1/4 cup of toasted pine nuts optional
  • 1/4 cup of currants or raisins optional
  • 1/2 teaspoon of dried oregano
  • 1/4 cup of olive oil plus more for drizzling
  • 1/2 cup of vegetable broth or water
  • Salt and pepper to taste
  • 1 lemon for preventing browning of the artichokes

Instructions
 

  • Method:
  • Prepare the Artichokes:
  • Start by trimming the artichokes. Cut off the top third of each artichoke, remove the tough outer leaves, and trim the stems so the artichokes can sit flat. Use a spoon to scoop out the choke (the fuzzy center) carefully. Once cleaned, rub the cut parts with lemon to prevent browning.
  • Make the Stuffing:
  • In a mixing bowl, combine the breadcrumbs, grated cheese, minced garlic, chopped parsley, oregano, pine nuts, and currants (if using). Add salt and pepper to taste. Gradually add olive oil and a little vegetable broth to moisten the mixture. Stir until it forms a cohesive, slightly moist stuffing.
  • Stuff the Artichokes:
  • Gently open up each artichoke and stuff it generously with the breadcrumb mixture. Be sure to press the stuffing into the base of each leaf. Continue until all the artichokes are filled.
  • Cook the Artichokes:
  • Place the stuffed artichokes in a large pot or deep skillet. Pour the remaining vegetable broth (or water) into the pot and drizzle a little olive oil over the top of the artichokes. Cover the pot and bring to a simmer over medium heat. Cook for about 45 minutes or until the artichokes are tender when pierced with a fork. Check occasionally, and if needed, add a little more water to keep them from drying out.
  • Serve:
  • Once the artichokes are tender and the stuffing is golden, remove them from the heat and let them sit for about 5 minutes before serving. Drizzle a little more olive oil on top for extra flavor.
  • Variations and Substitutions:
  • Cheese Substitution: If you need a dairy-free version, use a plant-based Parmesan or skip the cheese altogether and use nutritional yeast for a cheesy flavor.
  • Add Veggies: You can add finely chopped mushrooms or spinach to the breadcrumb mixture for added flavor and texture.
  • Gluten-Free: Use gluten-free breadcrumbs to make the dish suitable for those with gluten sensitivities.
  • Meat Option: For a more substantial version, add crumbled Italian sausage to the stuffing for a heartier filling.
  • Vegan: Skip the cheese and use olive oil in place of any butter, and you’ll have a vegan-friendly stuffed artichoke.
    Carciofi Ripieni alla Siciliana (Sicilian Stuffed Artichokes)
Keyword Carciofi Ripieni alla Siciliana