Uncle A’s Sicilian Stuffed Artichokes
by Anthony Solimini
Ingredients:
- 4 large artichokes
- 2 cups breadcrumbs
- 3/4cup grated Parmesan Reggiano/Pecorino cheese (mix it up as your preference)
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- zest of 1 lemon (not juice. Zest)
- white wine and water for steaming
(Variants: Add some toasted pine nuts. Raisins. And when I’m really bold, Calabrian Chili Paste.). Experiment and have fun!
Instructions:
1. Prepare the artichokes: Trim the bottom and a tems so they stand up straight, and cut off the top 1/3 of each artichoke. Using a spoon or your fingers, scoop out the fuzzy choke from the center of each artichoke. Place the artichokes in a bowl of water with lemon juice to prevent browning.
2. In a large bowl, combine the breadcrumbs, grated Parmesan/Reggiano/Pecorino cheese, chopped parsley, minced garlic, olive oil and lemon zest. Mix well to combine all the ingredients.
3. Here’s the secret kitchen hack: Bang the artichoke on the edge of a countertop. Slowly turn it and do it all the way around. This opens up the leaves to get them ready for stuffing.
4. Using your fingers or a small spoon, stuff the breadcrumb mixture between the leaves of each artichoke, pressing it in firmly.
5. Place the artichokes in pan on the stove and add some water and white wine so it’s about 1/2 inch from the bottom.
6. Cover the pan and bring to a boil. When it’s boiling, lower the heat to a simmer for about one hour or until the leaves are tender and easily removed. Check the water and wine level every fifteen minutes and add as needed.
7. Once cooked, remove the artichokes from the pan and let them cool for a few minutes before serving.
To serve, place each stuffed artichoke on a plate and drizzle with a little extra-virgin olive oil!
Enjoy!