Stuffed Artichokes Sicilian Style

La storia di questo piatto

In Sicilia the spring artichoke arrives violet-tinged and tender, and this dish dresses it in the island's own quiet flavours: toasted breadcrumbs, sharp pecorino, garlic, parsley and wild-sweet mint. It is home cooking at its most generous, where a humble vegetable becomes a small golden festival.

Ingredienti

• 8 pieces Spring artichokes
• 120 g Toasted breadcrumbs
• 70 g Grated Sicilian Pecorino
• 2 cloves Garlic
• 30 g Fresh chopped parsley
• 10 g Fresh chopped mint
• 4 fillets Salted anchovies, desalted (optional)
• 3 pieces Lemon
• 150 ml Extra virgin olive oil
• 200 ml Water
• 5 g Salt
• 2 g Black pepper

Preparazione

1. Fill a large bowl with cold water and the juice of 1 lemon, adding the squeezed lemon halves as well. Trim the artichokes by removing the tough outer leaves, peel the stem leaving 3–4 cm, and cut off the top 2 cm. Level the base, then immediately immerse each artichoke in the acidulated water to prevent browning. Drain them one at a time: press them upside down on the work surface to spread the leaves, then use a teaspoon or small knife to remove any inner choke (in spring violet artichokes it is minimal) and return them to the acidulated water until stuffing.
2. In a bowl, mix the breadcrumbs, grated Sicilian Pecorino, finely minced garlic, parsley, mint, chopped anchovies (if using), salt and pepper. Add 3 tablespoons of extra virgin olive oil (about 40 ml) and the juice of half a lemon, until you obtain a moist, cohesive mixture.
3. Drain and pat dry the artichokes, then stuff them by inserting the filling between the spread leaves and gently pressing it in. Stand the artichokes upright, tightly packed together, in a pan or casserole with high sides, so that they support one another and the filling does not fall out.
4. Pour the remaining 110 ml of extra virgin olive oil, the water and the juice of half a lemon around the artichokes, taking care not to wet the filling. Cover with a lid or aluminium foil and cook over medium-low heat for 25–30 minutes, until the artichokes are very tender and a small knife slides into the stem without resistance.
5. Uncover and continue cooking over high heat for 5–8 minutes, until the cooking liquid reduces; to brown the filling well you can place the pan under the oven grill for 3–4 minutes. Taste and adjust the salt. Serve warm or at room temperature with the cooking juices and the remaining half lemon cut into wedges.