Sicilian Stuffed Artichokes

May 09, 2023May 9, 20230 1

A traditional Sicilian recipe for stuffed artichokes featuring pecorino Romano cheese and garlic flavors

by The Chefin Appetizer

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

190

Sugar

Fat

13g

Sicilian Stuffed Artichokes are a classic recipe that have been passed down through generations in Sicily. The combination of artichokes, pecorino Romano cheese, and garlic flavors create a delicious and unique taste that is popular among locals and visitors alike. Stuffed artichokes can be found throughout the island, and variations of the recipe may include breadcrumbs, herbs, or lemon juice. Give this recipe a try and impress your dinner guests with a traditional and tasty Sicilian dish.

Instructions

1.	Preheat oven to 375°F.
2.	Clean the artichokes by removing excess leaves and cutting the stems flush with the bottom. Trim the tips of the artichoke leaves.
3.	Place each artichoke on its side and using a sharp knife, cut it in half from top to bottom.
4.	Rub a wedge of lemon over each cut artichoke half to prevent browning.
5.	Using your fingers, gently open up the leaves to create a cavity in each artichoke half.
6.	Insert thin slices of pecorino Romano cheese and thinly sliced garlic into artichoke cavities.
7.	Drizzle each artichoke half with olive oil and a pinch of salt.
8.	Place the artichokes in a baking dish and pour enough water in the dish to cover the bottom of the dish.
9.	Bake for 1 hour or until the artichokes are tender.

PROS

These stuffed artichokes are a delicious appetizer that can be served hot or cold.
The combination of pecorino Romano cheese and garlic flavors is sure to please your taste buds.

CONS

Artichokes can be time-consuming to prepare and stuff, and may not be preferred by those who do not enjoy vegetables.

HEALTH & BENEFITS

Artichokes are high in antioxidants and fiber, and may help improve digestion. Pecorino Romano cheese is a good source of protein and calcium.

	4 large fresh artichokes
	1 fresh lemon , cut into wedges
	8 ounces pecorino Romano cheese , thinly sliced
	4 cloves garlic
	2 tablespoons olive oil , or to taste
	1 pinch salt