Sicilian stuffed artichokes

    1 hour 10 min

    This dish is more filling than you would think, thanks to the breadcrumbs, so we've been enjoying it with some red wine and a simple lettuce and olive oil salad.

    Umbria, Italy
    1 person made this

    Serves: 4 

    • 4 whole large artichokes
    • 3 cloves garlic, chopped into small cubes
    • 150g breadcrumbs
    • 100g grated Parmesan cheese
    • 1 handful chopped fresh parsley

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Spread the leaves of the artichokes, mix the remaining ingredients together, then pack the mixture into the artichokes. These are then boiled in salted water (water should ½ cover the artichokes in the pan) for about 45 minutes. Turn off the heat and allow to sit for 10-15 minutes before serving. Best eaten alone, and with fingers, as the breadcrumb mixture is licked off of each ‘leaf’, working your way from the outer to the heart.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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     -  25 Apr 2011