Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Stuffed Artichokes: A Taste of the Island’s Springtime Soul
A comforting and fragrant Sicilian dish where tender artichokes cradle a savoury, cheese-laced filling — rustic, seasonal and irresistibly Mediterranean.
🛒 Ingredients
- ✓ 8 artichokes
- ✓ 1 lemon
- ✓ 100 g cooked ham
- ✓ 50 g fresh caciocavallo cheese
- ✓ 1 egg
- ✓ 50 g semi-aged caciocavallo, grated
- ✓ Extra-virgin olive oil
- ✓ A handful of parsley
- ✓ Vegetable stock
- ✓ Salt
- ✓ Black pepper
📊 Nutritional Information
Stuffed artichokes hold a special place in Sicilian home cooking — the kind of dish that feels as though it has been passed from one warm kitchen to another for generations. Their flavour is wonderfully nostalgic: fresh spring artichokes gently simmered until tender, filled with a mixture of cheese, herbs and cured meat that melts into every leafy fold.
The aroma alone is enough to stop you in your tracks: the grassy sweetness of the artichokes, the savoury pull of caciocavallo and that homely whisper of parsley. Whether you serve them as an elegant side for a Sunday lunch or as a light main for an evening meal, they bring a touch of Sicilian sunshine to the table.
Cooking these stuffed artichokes is a little ritual in itself — the sort of quiet preparation that reconnects you with tradition and the beauty of seasonal eating. Let them win you over; they’re a delicious reminder of why Sicilian cuisine is loved far beyond the island.
👨🍳 Preparation
- 1
Trim the stems from the artichokes and tap the tips gently on a hard surface. Remove the spiky tips and the tougher outer leaves. Make sure the artichokes can stand upright; if needed, level the base. Scoop out the fuzzy choke and place the artichokes in lemon water to prevent discolouration.
- 2
In a mixing bowl, combine the chopped cooked ham, diced fresh caciocavallo, egg yolk, grated caciocavallo, olive oil, chopped parsley, salt and freshly ground black pepper.
- 3
Gently ease open the artichoke leaves and spoon in the filling. Top each one with a little extra fresh caciocavallo.
- 4
Place the artichokes in a pressure cooker and pour in vegetable stock to a depth of about 3–4 cm. Drizzle with a little olive oil, close the lid and cook for about 15 minutes from the moment it begins to whistle.
- 5
Once cooked, remove the artichokes and allow them to cool slightly before serving.
💡 Tips and Variations
For a vegetarian twist, replace the cooked ham with chopped black olives and add a pinch of chilli for gentle heat.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Cooked artichokes can be frozen for up to a month.
- • Reheat in the oven at 160°C for about 10 minutes before serving.
🍷 Pairing
A glass of Nero d’Avola is a perfect match — its dark fruit and soft tannins complement the savoury richness of the filling beautifully.
Thank you for taking the time to explore this Sicilian classic. These stuffed artichokes offer a true taste of the island’s traditions, and I hope they bring warmth and pleasure to your table. Give them a try and share the experience with those you love!
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