Sicilian Stuffed Artichokes

La storia di questo piatto

Born where the African wind meets the lemon groves of Palermo, this dish carries centuries of Arab spice and Mediterranean sun folded into every leaf — Sicily's fierce tenderness made edible.

Ingredienti

• 8 pieces Spring artichokes
• 150 g Toasted breadcrumbs
• 100 g Grated Pecorino Romano
• 4 cloves Garlic
• 30 g Fresh chopped parsley
• 2 pieces Lemon
• 150 ml Extra virgin olive oil
• 200 ml Water
• 5 g Salt
• 2 g Black pepper

Preparazione

1. Clean the artichokes by stripping away the tough outer leaves and trimming the stem. Cut off the top 2 centimeters and slice each artichoke in half lengthwise. Using a small sharp knife, gently scrape out the fuzzy, hair-like choke from the center of each half.
2. In a bowl, combine breadcrumbs, finely grated pecorino cheese, minced garlic, finely chopped parsley, salt, and pepper. Pour in 3 tablespoons of extra virgin olive oil and the juice of half a lemon, mixing until you have a cohesive, well-bound filling that holds together.
3. Stuff each artichoke half generously with the filling, pressing it gently and firmly into the center cavity. Stand each filled half upright in a wide non-stick skillet with the filling facing upward.
4. Pour the remaining extra virgin olive oil around the artichokes, then add water and the juice from the other half of lemon in a thin stream. Cover the skillet tightly with aluminum foil and cook over medium-low heat for 25 to 30 minutes, until the artichokes are absolutely tender and easily pierced.
5. Remove the foil during the final 5 minutes of cooking to allow the liquid to reduce slightly and the filling to develop a light golden color on top. Taste and adjust the seasoning with additional salt as needed. Serve the artichokes while still warm or at room temperature, spooning the flavorful cooking liquid from the pan over each portion.