Sicilian Stuffed Artichokes - Rossella's Cooking with Nonna

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and provide a similar crunch.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a tart flavor and are often less expensive.

Soak cleaned artichokes in water with lemon juice to prevent browning.

Clean the artichokes by removing tough outer leaves until reaching the tender heart.

Cut the stem off the artichoke, leaving about an inch, and remove the purple part inside.

Open up the artichoke to create space for stuffing.

Toast plain breadcrumbs in a pan with extra virgin olive oil until golden brown, stirring constantly to prevent burning.

Once toasted, transfer breadcrumbs to a cold plate to stop cooking.

In a mixing bowl, combine toasted breadcrumbs, minced garlic, chopped parsley, pecorino cheese, parmesan cheese, salt, black pepper, and toasted almonds.

Add extra virgin olive oil to the mixture until it reaches the desired consistency for stuffing.

Stuff the artichokes with the breadcrumb mixture, pressing down to pack it tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens