Reno’s Sicilian Stuffed Artichokes

My uncle Reno is a true Sicilian who loves to cook.  Reno’s Sicilian stuffed artichokes are the best and made with a love that stems from rich culture and traditions. My Sicilian Nonna Marietta made these and they fill the house with a warm sweet smell anytime of the year.  As with any dish, there are different variations, but this is the way we make it. When I first visited Sicily in 1975 my Nonna Marietta and Nonno Cicio surprised us with many artichoke dishes.  I remember that she had large jars of marinated artichokes and I would eat them like candy.

The ingredients are fresh and simple.

The Sicilian Family

My dad’s family comes from a small town in the Province of Palermo called Cerda; it is 60 km to the east of Palermo and close to the famous beach of Cefalù.   I love everything about Cerda and Sicily.  For the past 16 years, I visit every summer and am always in awe of this rich Island blessed with many wonderful dishes.  Many of our family member love to cook, and I was able to see many of these dishes firsthand in the kitchen with them.

Cerda is known for its artichoke production. Carciofi as we call them in Italian are a staple in our kitchen at home.  We make frittata with them and pasta, and just about anything. The Italians know that the hard leaves covering the tender sweet heart are good for your health as they lower blood sugar and prevent inflammation.  They also help digestion and are rich in Vitamin K.  Growing up in a half Sicilian household, I just love their sweet buttery taste.  I cook them often and March through April is the best time of the year to buy them.  Most of the stores carry a small baby artichoke which is good year-round.

Today I used loose baby artichokes, but wasn’t pleased with their texture.  However, the dish didn’t go to waste.  I also use the sauce in pasta, if we don’t sop it up with bread.

The process

I soak the artichokes in lemon to prevent them from turning brown.

As you will see in the video, I make a stuffing and then press it into the artichokes.  Then they go into an egg bath and then fried.

I put them directly from the frying pan into a pan with Marinara Sauce.  cover and steam for 15 minutes on medium/low heat.

https://recipesatmytable.com/marinara-sauce-passata-making/

Print

Reno's Sicilian Stuffed Artichokes

Sweet Vegetarian Dish for the table.  

Course Side Dish

Cuisine Italian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 5

Author Renata Solski

Ingredients

Preparing the artichokes

• 6 artichokes I used baby ones.
• 1 lemon

Filling

• 1 cup bread crumbs
• 2 scallions
• 1 egg
• 1/2 cup Parmesan
• 1 tbsp parsley
• salt
• pepper
• 1 egg for dipping artichokes before frying
• oil for frying

Sauce

• 4 cups Marinara Sauce

Instructions

1. Cut up the lemon and place in a bowl of water. 

   Clean the outer leaves and stem of the artichoke.

   Place them in the water.

   Combine the bread crumbs, scallions, egg, parsley, salt and pepper in a small bowl.

   Drain the artichokes and stuff with bread mixture.

   Beat an egg.

   Set a frying pan with oil on the stove.

   Dip artichokes into the egg and fry.

   Remove and place in Marinara sauce on medium/low heat. 

   Cover for 15-20 minutes.

   Serve as a side.  Allow 2 per person.  

Recipe Notes

If in season, buy the larger artichokes because they will be tender.  If you buy the larger artichokes, you will have to remove the choke and clean it out.  A good video to watch https://www.oceanmist.com/artichokes/remove-artichokes-fuzzy-center