Sicilian Stuffed Artichokes

Sicilian Stuffed Artichokes
Staff Writer
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
103
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.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
11g
8%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
27mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Selenium, Se
6µg
11%
Sodium, Na
354mg
24%
Water
28g
1%
Zinc, Zn
1mg
13%

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.