Old Fashioned Italian Stuffed Artichokes
The Sicilian stuffed artichokes are prepared by opening the clean artichokes and filling them with a mixture of breadcrumbs, capers, parsley and anchovies and then cook them in a well-covered baking pan and serve them hot. Here are the steps for Sicilian stuffed artichokes. This simple but utterly delicious Italian stuffed artichokes is classics that just can’t go wrong. Imagine, soft buttery petals paired with crunchy cheese, herbs and breadcrumb mix all with light and flavorful garlic taste.
IngredientsArtichokes 8Anchovies in salt 4 Breadcrumbs 50 g Parsley 10 g Extra virgin olive oil 3 tablespoons Garlic 1 clove Lemons 1 Salt to taste Pepper to taste Capers 1 tablespoon
Preparation
Clean the artichokes, depriving them of the hardest outer leaves, stems, tips and any "beard"; Rub them with the lemon cut in half, spreading them well in the center, salt and pepper them. Desalt the anchovies, washing them under running water, and cut them into small pieces. Peel the parsley, wash it and chop it. Then distribute the anchovies and parsley inside the artichokes. Heat 2 tablespoons of oil in a pan and add the peeled garlic and breadcrumbs; then let it flavor for a few minutes, stirring. Remove the pan from the heat, remove the garlic and add the capers, then fill the artichokes with this mixture. Arrange the artichokes, with the tip pointing upwards, in a saucepan greased with oil. Wet them with a little water and let them cook, over low heat and covered container, for 30 minutes, removing the lid for the last 5 minutes and adding a little hot water if necessary. Arrange the artichokes on a serving plate and serve hot.
The Sicilian stuffed artichokes are prepared by opening the clean artichokes and filling them with a mixture of breadcrumbs, capers, parsley and anchovies and then cook them in a well-covered baking pan and serve them hot. Here are the steps for Sicilian stuffed artichokes. This simple but utterly delicious Italian stuffed artichokes is classics that just can’t go wrong. Imagine, soft buttery petals paired with crunchy cheese, herbs and breadcrumb mix all with light and flavorful garlic taste.
Ingredients
Artichokes 8
Anchovies in salt 4
Breadcrumbs 50 g
Parsley 10 g
Extra virgin olive oil 3 tablespoons
Garlic 1 clove
Lemons 1
Salt to taste
Pepper to taste
Capers 1 tablespoon
Preparation
Clean the artichokes, depriving them of the hardest outer leaves, stems, tips and any "beard"; Rub them with the lemon cut in half, spreading them well in the center, salt and pepper them. Desalt the anchovies, washing them under running water, and cut them into small pieces. Peel the parsley, wash it and chop it. Then distribute the anchovies and parsley inside the artichokes. Heat 2 tablespoons of oil in a pan and add the peeled garlic and breadcrumbs; then let it flavor for a few minutes, stirring. Remove the pan from the heat, remove the garlic and add the capers, then fill the artichokes with this mixture. Arrange the artichokes, with the tip pointing upwards, in a saucepan greased with oil. Wet them with a little water and let them cook, over low heat and covered container, for 30 minutes, removing the lid for the last 5 minutes and adding a little hot water if necessary. Arrange the artichokes on a serving plate and serve hot.
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