Sicilian Stuffed Artichokes

Staff Writer
Sicilian Stuffed Artichokes
Sicilian Stuffed Artichokes
Michael Provitera

Sicilian Stuffed Artichokes

Directly from a small city called Valguarnera in Enna, Palermo, Sicily, comes an authentic Italian appetizer that has been around for more than 100 years. In 1912, Rose Marie Gentile, the wife of Luigi Cantale, arrived in America at Ellis Island. With her came a host of Sicilian recipes — one in particular is the famous Sicilian Stuffed Artichoke.

Click here to see 11 Classic Antipasto Recipes for Summer.

4
Servings
157
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 medium-sized artichokes
  • 1 Tablespoon olive oil, plus more to taste
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • 1/4 Cup Italian breadcrumbs
  • 1/4 Cup chopped parsley
  • 1/4 Cup grated Parmigiano-Reggiano
  • 1/2 Teaspoon salt
  • Pinch of black pepper
  • 2 Tablespoons chicken broth

Directions

Bring a large pot with 1-inch water to a boil, then reduce the heat to a simmer (add water if necessary to return to 1-inch depth).

For each artichoke, trim the stem and take off ½ inch from the top and bottom. Ensure that it sits flat on the work surface with the leaves turned up and out. Using kitchen shears, trim away the sharp edges from the leaves and cut smaller leaves from the bottom.

Heat the oil in a sauté pan over medium heat. Sauté the onion until translucent, then add the garlic, cook for 1 more minute, and let cool.

In a large bowl, mix together the cooled onion and garlic with the breadcrumbs, parsley, cheese, salt, and pepper. Add the chicken broth and then olive oil, to taste. Mix well.

Place a generous portion in as many leaves as possible, pushing the breadcrumb mixture down the leaves to the bottom. Stuff the 3 or 4 outer layers of the artichoke, and top off each artichoke with the breadcrumb mixture.

Place each artichoke carefully in the simmering water. Drizzle the tops with olive oil, to taste. Cover and cook the artichokes until done, about 30-45 minutes. Let the artichokes cool before serving.

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
N/A
Saturated Fat
2g
9%
Cholesterol
5mg
2%
Protein
8g
16%
Carbs
21g
7%
Vitamin A
32µg
4%
Vitamin B12
0.1µg
1.8%
Vitamin B6
0.2mg
10.1%
Vitamin C
22mg
36%
Vitamin E
0.8mg
3.9%
Vitamin K
83µg
100%
Calcium
163mg
16%
Fiber
8g
31%
Folate (food)
99µg
N/A
Folate equivalent (total)
108µg
27%
Folic acid
6µg
N/A
Iron
2mg
13%
Magnesium
87mg
22%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
10%
Phosphorus
186mg
27%
Polyunsaturated
0.6g
N/A
Potassium
551mg
16%
Riboflavin (B2)
0.2mg
8.9%
Sodium
406mg
17%
Thiamin (B1)
0.2mg
11.7%
Zinc
1mg
7%

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