Authentic Sicilian Stuffed Artichokes
These artichokes are stuffed with a garlic herb breadcrumb mixture just like my Sicilian grandmother used to make, offering a taste of authentic Sicilian flavor that's both nostalgic and delicious.
Servings 4 Servings
Calories 259kcal
Equipment
- Cutting board
- Knife
- Scissors
- Shallow pan
- Spoon
- Bowl
- Pot with lid
Ingredients
- 4 Artichokes
- 1 Cup Plain Bread Crumbs
- ½ Cup Parmesan Cheese shredded
- 1 tablespoon Olive Oil
- 4 cloves garlic minced
- Parsley chopped
- 1 Lemon
- Salt and pepper to taste
Instructions
- Trim the artichokes by cutting off the top, cutting the tips off the leaves, and trimming the stem. Rub all cut parts with a lemon to help prevent browning.
- Add the bread crumbs and olive oil to a shallow pan and toast over medium heat for 2-3 minutes, or until the bread crumbs are browned. Remove the bread crumbs from the pan and mix with minced garlic, chopped parsley, and shredded Parmesan cheese.
- Place the artichokes upside down on a cutting board and press down to help open up the leaves. Rinse the prepared artichokes under water.
- Place each artichoke in a bowl one at a time for stuffing. Using a spoon, spread the leaves apart and fill the crevices with the browned bread crumb mixture. The bowl will help collect any breadcrumbs that don't make it in, which you can reuse as stuffing.
- Place the stuffed artichokes into a pot and add 2 inches of water to the bottom of the pot. Bring the pot to a boil, then cover with a lid and reduce to low heat. Steam the artichokes for 40 minutes, checking the water level every 15 minutes and adding more water as needed to prevent the pot from drying out.
- The artichokes are done when a bottom leaf pulls out easily or a knife can be easily inserted through the center.
Video
Notes
Storage: Store any leftover Sicilian Stuffed Artichokes in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can steam the stuffed artichokes again over low heat until heated through. Alternatively, you can microwave them on a microwave-safe dish, covered with a damp paper towel, until warmed to your liking.
Freezing: While artichokes can be frozen, the texture may change slightly upon thawing. If you plan to freeze them, wrap each stuffed artichoke tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight and then reheat as desired.
Nutrition
Serving: 1Serving | Calories: 259kcal | Carbohydrates: 37g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 519mg | Potassium: 587mg | Fiber: 9g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 30mg | Calcium: 266mg | Iron: 3mg