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Stuffed artichokes alla siciliana
1 h 15 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 639
  • Fat about 28g
  • Carbohydrates about 74g
  • Protein about 29g
This is needed
This is needed for 4 people
To prepare the artichokes
  • 2 lemon, the whole juice
  • 2 litres water
  • 10 artichokes (medium-large, e.g. Romanesco)
Filling
  • 200 g breadcrumbs
  • 100 g Pecorino romano, finely grated
  • 2 bunches flat-leaf parsley, roughly chopped
  • 10 leaves peppermint, finely chopped
  • 2 garlic clove, squeezed
  • 2 dl milk
  • 3 tbsp olive oil
  • 2 egg, beaten
To stuff the artichokes
  • 0.25 tsp salt
To cook the artichokes
  • 2 tbsp olive oil
  • 4 dl vegetable bouillon
  • 2 garlic clove, squeezed
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And that's how it's done
And that's how it's done
To prepare the artichokes
Pour the water and lemon juice into a large bowl. Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Trim the remaining tips by approx. one third. Remove the fuzzy centres with a spoon. Place the artichokes in the bowl of lemon water straight away. Peel the stem and place in the lemon water.
Filling
Mix the breadcrumbs, pecorino, parsley, mint and garlic in a bowl. Add the milk, oil and eggs, rub together by hand to form a moist, grainy mixture.
To stuff the artichokes
Remove the artichokes from the water, drain well, salt the insides. Stuff the artichokes with the filling, press down gently.
To cook the artichokes
Heat the oil in a wide frying pan. Add the garlic, artichoke stems and stuffed artichokes with the filling facing down, fry for approx. 5 mins. until golden brown. Carefully turn the artichokes, add approx. 200 ml of stock, bring to the boil, reduce the heat. Cover and steam the artichokes for approx. 30 mins., drizzling a little stock over the artichokes every 10 mins. or so.