Carciofi Imbottiti alla Siciliana

CARCIOFI IMBOTTITI ALLA SICILIANA

Stuffed Artichokes Sicilian

I’ve been interested in the idea of making artichokes on my own for a while, and this seemed like the perfect opportunity to pair this recipe from The Italian Cookbook with the Fish in White Wine.

Carciofi Imbottiti alla Siciliana/Stuffed Artichokes Sicilian

4 medium artichokes

1 tsp salt

2/3 C bread crumbs

1 clove garlic sliced thin

1 tsp grated Parmesan cheese

1 tsp chopped parsley

1 tsp salt

¾ tsp pepper

Several sliced cloves of garlic

1 tbsp chopped parsley

2 C water

2 tbsp olive oil

Remove outer leaves and stems from artichokes. Cover with cold water and salt. Let stand for 20 to 30 minutes to clean.

Mix together bread crumbs, garlic, cheese, parsley, salt and pepper.

Rinse artichokes spread open leaves. Place a few thin slices of garlic between each leaf. Sprinkle bread crumb mixture between leaves and over tops of artichokes. Sprinkle with remaining parsley.

Place artichokes upright in a skillet with water. Sprinkle with olive oil. Cover and cook for 30 minutes or until tender.

I had never eaten artichokes leaf by leaf like this, but it was an interesting experience. These are definitely finger food, and I can’t help but think that artichokes are a wasteful vegetable, but this was a pretty tasty recipe.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!