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.
- 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
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.