This is a recipe that transports me back to my childhood. A traditional Italian comfort dish, stuffed artichokes were (and still are) a staple around our holiday table every year.
Stuffed artichokes are a perfect artichoke appetizer! Whether you’re hosting a gathering for the holidays this year or attending a party at someone else’s house, I am confident my mother’s Sicilian family recipe for stuffed artichokes will be a huge hit.
- 4 large artichokes
- 3 cups breadcrumbs (a mix of seasoned Italian and Panko)
- 2 grated garlic cloves
- 2 cups grated Pecorino Romano cheese (Italian brand name I like is Locatelli)
- 1 teaspoon of salt
- ½ teaspoon of pepper
- Olive oil (enough to moisten mixture)- about 1 cup
- ¼ cup of lemon juice mixed with 4 cups of water (for cleaning)
- Mix breadcrumbs, garlic, salt, pepper, grated cheese and olive oil in a bowl *(use enough oil to moisten the mixture but not saturate it).
- Trim 4 large artichokes, separating the leaves slightly and put in a bowl with the lemon water- to clean artichokes; remove and pat dry.
- Separate the leaves, stuffing the bread crumb mixture between each leaf. Add as much as u like—I like a lot!
- Drizzle with olive oil on top
- Stand upright in a pot covering artichokes halfway with water. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes*, until soft.
*cooktop heat intensities differ, so be sure to monitor carefully. Professional grade appliances can potentially reduce steaming time significantly.