Sicilian Stuffed Artichokes with Parmesan and Garlic á la Florence Cipolla
Artichokes stuffed with Parmesan and garlic is amazing. Each leaf oozes with cheesy goodness and roasted garlic in a toasted breadcrumb nest. The artichokes are trimmed, stuffed and steamed for about 45 minutes. The recipe calls for 3 cloves of garlic per artichoke and lots of shaved parmesan slices – enough for one slice per leaf!
Course Side Dish
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
3large fresh artichokes
4ouncessliced Romano Cheese and/or Parmesan Reggiano Cheesesliced in 2” x 2” x ¼” slices
1 ¼cupItalian seasoned breadcrumbs
3tablespoonsextra virgin olive oil
Approximate 6 cups water
Prepare a large bowl of cool water big enough to hold the artichokes. Cut one lemon in quarters. Squeeze three quarters into the water and throw the used quarters in the bowl. Save the last lemon quarter.
To trim the artichoke: Remove large, hard leaves at the base. Cut the stem off to create an even base for the artichoke to sit on. With a chef’s knife, lay the artichoke on its side and cut off the approx. 1 inch tip of the artichoke including most of the leaves with sharp tips. With a kitchen shears, snip off any remaining sharp points off the remaining leaves.
With the remaining lemon quarter, rub the lemon on the cut top to prevent browning. Submerge the trimmed artichoke in the lemon water while preparing the remaining artichokes.Take out one artichoke. Turn upside down on a wooden board and press down gently with your palm to open and loosen the leaves. Turn upright, and with your fingers, firmly spread the leaves apart to make pockets.
Place one slice of Romano/Parmesan cheese in each leaf pocket, stuffing as many leaves as you can. The inner, light green leaves will not open.
Place a slice of garlic in each leaf pocket along with the cheese. Use approximately 3 cloves of garlic per artichoke.
Place the artichoke in a small bowl. Spread ½ cup breadcrumbs over the top, pushing the breadcrumbs down into the leaves with your fingers. Drizzle one tablespoon of olive oil over the top of each stuffed artichoke.
Place three lemon slices in the bottom of a dutch oven or large covered pot. Place the stuffed artichokes on a lemon slice. It should be stable and not tip over. Carefully pour enough water to cover about 1 inch of water in the pot, careful not to get any water on the artichokes.
Cover the pot, and cook on medium high heat until the water boils. Lower the heat to simmer, and continue steaming for about 45 - 50 minutes. Be sure to check the water level ever 15 minutes and add more water if needed so it does not dry up.
Remove the artichokes with a large slotted spoon to a serving plate. Drizzle with more olive oil. Serve with lemon wedges and a small bowl for discarded leaves.