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Stuffed Artichokes Sicilian Recipe

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Ingredients

4 artichokes (medium)
1 teaspoon Salt
2/3 cup bread crumbs
1 clove garlic, sliced thin
1 teaspoon grated Parmesan cheese
1 teaspoon chopped parsley
1 teaspoon Salt
3/4 teaspoon pepper
3 slices garlic
1 tablespoon chopped parsley
2 cups water
2 tablespoons olive oil

Directions

Use 10 inch skillet with cover. Remove outside lower leaves and cut off stems of artichokes. Cover with cold water. Add salt and let artichokes stand for 20 to 30 minutes. Meanwhile, mix together bread crumbs, clove of garlic, Parmesan cheese, chopped parsley, salt and pepper. Set aside. Wash artichokes. Spread open the leaves. Sprinkle crumb mixture between leaves and over top of artichokes. Sprinkle with 1 tbsp parsley and place upright in skillet containing 2 cups water. Sprinkle artichokes with 2 tbsp olive oil. Cover and cook about 30 minutes, or until artichoke leaves are tender. To eat artichokes, pull out leaves, one by one.

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Stuffed Artichokes Sicilian Recipe - Related Content

Cooking Tips & Advice

all about artichokes Article

Cooking Whole Artichokes | Roasting Baby Artichokes Artichokes Artichokes Baby Artichokes Artichokes take a little effort when it comes to preparation and cooking but yield a mild, nutty flavor that compliments a variety of foods.

stuffed peppers Article

Stuffed Peppers Begin by cutting a circle around the stem of the pepper. Carefully pull out the stem and ribs. Remove the remaining ribs by scraping with a spoon. Wash the pepper in cold running water to remove any remaining seeds.

stuffed mushrooms Article

Stuffed Mushrooms Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.

stuffed tomatoes Article

Stuffed Tomatoes Slice off the top of the tomato. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the tomato. Fill with prepared stuffing or favorite dip.

stuffed pasta Article

Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed.

Glossary Terms

sicilian olive Glossary Term

Also referred to as Sicilian style, this Italian olive is a large green variety that is highly seasoned in a marinade of herbs and has a somewhat salty or sour flavor.

sicilian style olive Glossary Term

A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.

sicilian salami Glossary Term

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

stuffed olive Glossary Term

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

hand-stuffed olive Glossary Term

A pitted olive that is manually stuffed with ingredients such as nuts, garlic, onion, or some other food item to give the olive a slightly seasoned flavor.