April 13, 2023
For this recipe we move to the southernmost point of Italy, Sicily!
The original name of the recipe is "Carciofi Ammudicati," which in Sicilian dialect literally means artichokes "stuffed with breadcrumbs."
Simple ingredients chosen with special care respecting the seasonality of the raw materials, make this simple country dish an extraordinary explosion of flavor.
Let's discover, then, the recipe!
- 5 large fresh artichokes
- 10 cloves garlic
- 1 cup Italian seasoned breadcrumbs
- 3 tablespoons extra virgin olive oil
- 2 lemons
- 1.76 oz , grated Parmesan cheese or pecorino
- Approximate 6 cups water
First, when we want to prepare Sicilian artichokes “ammuddicati”, we need to devote ourselves to the artichokes, which will need to be prepared to be able to accommodate the filling.
First let's prepare some water with lemon juice, which we will need to keep the artichokes soaking during the preparation and thus prevent them from blackening.
With that done you can move on to cleaning the artichokes. You will first need to shorten the stems and then remove the outermost leaves. Continue removing them until the leaves are lighter in color and start to come off easily.
Now all you have to do is cut the remaining leaves in half so that the thorns at their ends are removed. Then widen the artichokes so that you get to the heart and, using a well-sharpened knife, remove the beard and the smaller leaves that still contain thorns.
Cut the stem again if necessary, so that it is well flat and thus the artichokes stand upright without falling over. This way you can arrange them smoothly inside the pot.
Once well cleaned, the artichokes should be soaked in the lemon-water solution prepared earlier. Then continue with the remaining artichokes.
Next, prepare the filling. Inside a bowl combine the breadcrumbs, grated Parmesan cheese (depending on your taste, pecorino cheese can also be added), chopped parsley, salt and pepper and finally the garlic cloves. Continue adding until you have a moist, sandy mixture.
Now take back the artichokes, remove them from the water and then enlarge them, dry them well and then spread the leaves with your hands. This way you will create spaces to accommodate the breadcrumbs you have just prepared.
Now add the breadcrumbs to the center of the artichokes, pushing them down with your fingers. Continue adding breadcrumbs until the spaces between the leaves are also filled with breadcrumbs. Add 2 whole garlic cloves per artichoke.
Place the now-stuffed artichokes inside a pot greased with oil and add water until the stems are completely covered. Cover with a lid and cook until the artichokes are cooked. It will take about 45-50 minutes . The tip of a knife should fit smoothly inside the artichoke-it will be a sign that it is ready!
PS: While you are here, why not give a try to our delicious vino! Click here to learn more.
Explore more of our recipes here.
Words and Photographs by Gianina Rose