Sicilian-Style Stuffed Artichokes Recipe
Prep Time:
40 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 4 large artichokes
  • 1 lemon, zest and juice
  • 1 (2-ounce) tin anchovies
  • 2 cups soft Italian breadcrumbs
  • 1 cup grated Pecorino Romano cheese, divided
  • ½ cup extra-virgin olive oil
  • ¼ cup raw pine nuts
  • ¼ cup dried currants
  • ⅓ cup chopped fresh Italian parsley, divided
  • 2 large cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
Directions
  1. Trim the stems from the artichokes so that they can sit flat upright.
  2. Cut about 1 ½ inches off the top of each artichoke.
  3. Remove any tough outer leaves and trim any pointy spikes if needed.
  4. Place each artichoke cut-side-down on a cutting board or other surface and press to open up the leaves.
  5. Use a spoon or scoop to dig out the fuzzy choke from the center of each artichoke and discard it.
  6. Cut the lemon in half and squeeze the juice onto the surface of each artichoke to prevent browning.
  7. Use a fork to remove the anchovies from the oil in the tin and mash them into a rough paste. Reserve the oil.
  8. In a large bowl, mix the mashed anchovies, breadcrumbs, ¾ cup of the cheese, all but 2 tablespoons of the olive oil, pine nuts, currants, ¼ cup of the parsley, garlic, oregano, pepper, and the reserved anchovy oil.
  9. Fill each artichoke with the stuffing mixture, spreading the leaves apart to press into the crevices and centers.
  10. Create a steam bath by placing 2 ramekins or other heat-proof small bowls upside down in the bottom of a large Dutch oven or other pot. Add enough hot water to come halfway up the sides of the ramekins.
  11. Fit a plate on top of the ramekins and arrange the stuffed artichokes on the plate.
  12. Sprinkle the artichokes with the remaining cheese and drizzle the remaining olive oil over the tops.
  13. Cover the pot and simmer over low heat for about 45 minutes, or until the cheese is melted and the leaves start to pull away.
  14. Serve the Sicilian-style stuffed artichokes warm or at room temperature.