This hearty Sicilian family recipe, which originated from Palermo, has been passed down for generations. Whole artichokes are stuffed with garlic, parsley, parmesan cheese, olive oil and breadcrumbs, braised in a tomato and wine sauce. The stuffed artichokes can be served as an appetizer, side dish or light lunch accompanied by a salad.
Purchasing and Storing Artichokes
Artichokes are at their peak in the spring but can also be purchased all year long. Choose artichokes that do not have brown spots. An artichoke should feel heavy and have a squeaky sound when squeezing the leaves together.
Store unwashed artichokes in a sealed plastic bag. Refrigerate for up to one week.
How to Eat Artichokes
Utensils are not required to eat an artichoke. Remove one leaf at a time by the pointy edge. Place leaf in mouth and slide through the teeth. The heart and choke (fuzzy part) are at the center of the artichoke. Remove the choke as it is inedible and eat the heart of the artichoke with a fork and knife.
Stuffed Artichokes Braised in Tomato and Wine Sauce Recipe
Serves 4
Equipment:
1 stainless steel or glass pot with lid, large enough to fit the four artichokes.
Ingredients:
- 4 large artichokes
- 1 lemon, cut in half
- 3 cups breadcrumbs
- 3 cloves garlic, finely chopped
- 1 cup parmesan cheese, grated
- 1 cup parsley, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon chili pepper flakes
- 2 cups tomato purée or chopped tomatoes
- 1/2 cup white wine
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
Method:
Prepare the artichokes:
Fill a large bowl with cold water.
- Squeeze the juice of 1/2 the lemon into the water. The lemon water will prevent the artichokes from browning.
- Wash the artichokes.
- Cut off the stem of one of the artichokes.
- Pull off the dark leaves at the base.
- Cut off about 1/2 inch off the top of the artichoke.
- With scissors, snip off the pointed tips of the rest of the artichoke leaves.
- Rub the top of the artichoke with the lemon half and place in the bowl containing the lemon water.
- Repeat prepping the remaining three artichokes.
Make the bread stuffing:
- In a medium size bowl combine the 3 cups breadcrumbs, 1 cup grated parmesan cheese, 3 cloves chopped garlic, and 1 cup chopped parsley.
- Season with salt and pepper to taste.
- Add the 1/3 cup extra virgin olive oil and mix until the breadcrumb mixture is well coated.
Make the tomato sauce:
- Heat the 3 tablespoons of extra virgin olive oil in the pan used to cook the artichokes on medium heat.
- Add the two cloves of chopped garlic to the pan and cook until soft.
- Add the 1/2 teaspoon of chili pepper and stir until well blended with the garlic.
- Add the 2 cups tomato purée or crushed tomatoes and the 1/2 cup of white wine.
- Add salt and pepper to taste.
- Stir to until well combined, cover pot and let simmer the sauce simmer on low heat while stuffing the artichokes.
Stuff the artichokes:
Drain artichokes and pat dry.
- Turn artichoke upside down and slam on counter. This will help to open up the leaves and make the artichokes easier to stuff.
- Starting at the base, stuff the leaves with 1/2 teaspoon of breadcrumb mixture.
- Stuff the remainder of the artichokes in the same manner.
Cook the artichokes
Place the artichokes base down in the simmering tomato sauce.
- Sprinkle 1/2 a teaspoon of extra virgin olive oil on the top of each artichoke.
- Baste the artichokes with the tomato sauce and simmer until leaves for 30-35 minutes or until leaves are tender.
Serving Suggestion
Plate each one of the artichokes with a salad and crispy bread slices.
