Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



8 July 2014, 14:14
The Winners of the Rossella Birthday Recipe Contest are...
Read more...
 
18 June 2014, 14:55
The Rossella Birthday Recipe Contest
Read more...
 
4 April 2014, 06:47
Rossella's Interview on Rai Italia - Community
Read more...
 




Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Stuffed Sicilian Artichokes - Carciofi Ripieni alla Siciliana

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna, Date Added: Tuesday, 12 May 2009
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 6 Users Voted
Description

Stuffed Artichokes Sicilian Style... a delicious and tasty appetizer.

Ingredients
  • 8 - Medium sized artichokes
  • 1 Lb - Plain bread crumbs
  • 1/4 Lb - Grated Grana Padano or Parmigiano Cheese
  • 2 Cloves finely chopped garlic
  • Fresh parsley
  • EV olive oil
  • Salt & pepper 

 

Directions/Steps
  • Clean the artichokes by removing the harder outer leaves and cutting the stem and the top part of the leaves as they may have thorns.
  • Wash and drain the artichokes well.
  • In a saute` pan put the bread crumbs and the garlic. Saute` until the bread crumbs are lightly golden.  Let cool off.
  • Add to the bread crumbs the finely chopped parsley, salt & pepper as desired, a bit more finely chopped garlic, the grated cheese and some olive oil.
  • Mix the ingredients very well until the oil is evenly absorbed.
  • Take each artichoke, open the leaves as much as you can and insert among the leaves the bread crumb mixture.
  • Place the artichokes in an oven pan and add 1 1/2 inches of water.
  • Place the pan on the stove and cook for 15 mins.
  • Finish off by putting the pan in the oven for 15 more mins. at 400 F.

Buon Appetito!

Rossella's

Reminder of

the Day!

Have fun with

fresh Eggplants from

your garden!

Click HERE!

 

Need a Gift for a Foodie

or yourself?

get an Apron and Nonna Knives!

The Nonna Knives are perfect and

colorful for your summer outdoor dining!

Click HERE!

 

 

Additional Tips

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!



 

Reviews
Review by Debra-Bevilacqua@comcast.net , Monday, 15 November 2010 vote imagevote imagevote imagevote image
MY FAVORITE!!!!!!!!!!!!!!
Review by Geopc89 , Wednesday, 22 December 2010 vote imagevote imagevote imagevote image
My Daughter loves this recipe and shares
with all her Chicago friends.
Review by sud_italiano , Tuesday, 13 December 2011 vote imagevote imagevote imagevote image
i changed this recipe around a bit. i made bread crumbs from a hard left over loaf of bread from a local italian market. i also added some extra spices to the stuffing. the end result was unbeleivably good! :)you cant go wrong with stuffed artichokes! deliziosi!
Review by Kattrinka , Wednesday, 27 November 2013 vote imagevote imagevote imagevote image
In my famiglia we add anchovies.....YUM! a cab chopped stuffed here and there....drizzle the oil from the can over.....heaven!
Review by Tivadoc , Sunday, 22 December 2013 vote imagevote imagevote imagevote image
Our family also mashes a few anchovies into the bread/cheese mixture for great flavor. We steam ours on a wire rack in a large covered pot on the stove until you can slip out a inner leaf. That's usually a little more than an hour cooking. Don't forget to dip some crusty bread in the broth that you just made, it's great!