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Sicilian-Style Stuffed Artichokes: A Culinary Embrace of Authentic Flavors

Sicilian-Style Stuffed Artichokes: A Culinary Embrace of Authentic Flavors

Discover Sicilian-Style Stuffed Artichokes: A Culinary Embrace of Authentic Flavors, a delightful dish perfect for any occasion!

Author: Anna Marino • Published on: March 8, 2023
Categories: Main courses
Tags: vegetable broth caciocavallo cheese artichokes extra virgin olive oil black pepper parsley salt eggs
⏱️
Prep Time
20 minutes
🔥
Cook Time
20 minutes
👥
Servings
4
📊
Difficulty
Medium
💰 Moderate
🗓️ Spring
⭐ 4.8/5

🛒 Ingredients

  • ✓ 8 artichokes
  • ✓ 1 lemon
  • ✓ 100 g of cooked ham
  • ✓ 50 g of fresh caciocavallo cheese
  • ✓ 1 egg
  • ✓ 50 g of grated semi-matured caciocavallo cheese
  • ✓ Extra virgin olive oil
  • ✓ A bunch of parsley
  • ✓ Vegetable broth
  • ✓ Salt
  • ✓ Black pepper

📊 Nutritional Information

Calories
150 kcal
Protein
6 g
Fat
10 g
Carbohydrates
8 g
Fiber
4 g
Sodium
400 mg

Sicilian-style stuffed artichokes, lovingly prepared by Vito Costa, transport you to the sun-drenched landscapes of Sicily with every bite. This traditional recipe, known locally as 'carciofi ripieni alla siciliana', is a celebration of simple yet vibrant flavours. The artichokes, stuffed with delicacies like Caciocavallo cheese and Italian spices, offer a delightful harmony of textures and aromas. Perfect for any occasion, these stuffed artichokes can be savoured hot, warm, or cold, making them a versatile addition to your culinary repertoire. Whether enjoyed as a vegetarian starter or a satisfying side dish, they are sure to impress at a dinner party, holiday gathering, or special event.

👨‍🍳 Preparation

  1. 1

    Remove the stems of the artichokes and lightly pound the tips on a hard surface to widen the leaves.

  2. 2

    Trim the pointed tips and remove the tough leaves, ensuring the artichokes can stand upright. Level the base if necessary.

  3. 3

    Widen the leaves again and use a spoon to remove the inner beard. Immerse the artichokes in water mixed with lemon juice.

  4. 4

    In a mixing bowl, combine chopped ham, diced caciocavallo cheese, egg yolk, grated caciocavallo cheese, oil, parsley, salt, and black pepper.

  5. 5

    Rinse the artichokes and let them drain. Widen the leaves again and use a spoon to fill them with the mixture, topping with more fresh caciocavallo cheese.

  6. 6

    Place the artichokes in a pressure cooker, add enough vegetable broth to cover the base (about 3-4 cm), drizzle with a little oil, close the pot, and cook for about fifteen minutes after the pressure cooker starts to whistle.

  7. 7

    Once cooked, remove the artichokes from the cooker and let them cool slightly.

  8. 8

    Serve the Sicilian-style stuffed artichokes and enjoy.

💡 Tips and Variations

For a vegetarian version, omit the ham and increase the amount of cheese or add a different vegetable filling such as chopped mushrooms or spinach.

📦 Storage

  • • Allow the stuffed artichokes to cool to room temperature before storing.
  • • Refrigerate in an airtight container for up to 2-3 days.
  • • For longer storage, freeze the cooled artichokes, well-wrapped, for up to 2-3 months. Thaw in the fridge before reheating.

🍷 Pairing

Enhance the flavours of the Sicilian-style stuffed artichokes with a glass of Cerasuolo di Vittoria, a Sicilian red wine known for its rich taste and harmonious structure.

Thank you for exploring this delightful Sicilian recipe with us. We hope you savour every bite of these stuffed artichokes and share the joy of this dish with others. Buon appetito!

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