If there’s one taste, one dish, one recipe that reminds me of my mom’s cooking, it’s stuffed artichokes. You know how when you catch the scent of a certain perfume or cologne and it reminds you of the person who wears it? Well, the aroma of stuffed artichokes cooked with garlic, olive oil and bread crumbs reminds me of my mom (in a good way).
My Sicilian Mom’s Stuffed Artichokes
My mom’s stuffed artichokes always tasted so good. She used to say she makes them just the way her dad used to make them. To this day, I’ve not been able to make them taste exactly like hers, even though she used to show me what to do!
When I’d ask her about it, she’d tell me I try to do too much and that I should just keep it as simple as she says. She encouraged me to not add anything to the bread crumbs and to drizzle with a lot of olive oil before steaming.
But I can’t help myself, I inevitably add a little more here and there just because. They may not be quite the same as hers, but they’re still really good!
Stuffed Artichokes
Ingredients
- 2 large artichokes
- 1 cup Progresso Italian Style Bread Crumbs my mom swears by this brand for this recipe
- 1/4 cup grated parmesan cheese
- 1 tbsp a little fresh parsley finely chopped
- 1 tbsp crushed garlic
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 tsp fresh lemon juice
Instructions
- In small bowl, mix the bread crumbs, garlic, two tablespoons of the parmesan cheese, salt and pepper, parsley together. (note: it's fine just to use only bread the bread crumbs. That's the way my mom does them).
- Trim the bottom stems so that the artichoke sits evenly. With sharp knife trim 1-2 inches off the top leaves so that it's flat at the top.
- Sprinkle lemon juice over the tops to prevent from discoloring.
- Spread the leaves apart with your thumbs to make spaces for the bread crumb mixture to fall into.
- Spoon the bread crumbs on the top and work in. You can even pound the artichoke on a hard surface to help shake the crumbs to the bottom.
- Drizzle olive oil on top of the artichoke ( my mom says to add "a lot" of olive oil so that it really gets into the artichoke. Add a little more salt and top with grated cheese.
- Add artichokes to a pan large enough to contain the whole artichoke. Add enough water to reach the middle of the artichokes.
- Bring to a boil, cover, and simmer on medium low for about 40 minutes to an hour, or until the leaves are very tender and the lower ones can easily be removed.
- Serving suggestion: Stuffed artichokes are a great side dish for pasta dishes.They are very tasty served both hot and cold.
i tried this at Pasta House in St. Louis and its my favorite Appetizer and its so good
That’s pretty much the way my Sicilian mom made them but we add dried basil. We sometimes add potatoes in the water about half way through cooking time. So good! Give it a try sometime. Happy Thanksgiving!
Hi Lizzy – that sounds like a very Sicilian thing to do with the potatoes! 🙂 Ad I think I will try that!
My mother made these the same way too! Brings back happy memories and they were always a treat. They are so good! My mom made them on the stove top but I found it made a mess on the stove so I started making them in the oven. I use boiling water to get them started.
That is a great idea about the potatoes! I will try that.
Oh, I love it! Thanks for sharing.
Buon Giorno! – I love your site. I spent several years living in Sicily…Heaven! I love to cook, so I tried all kinds of recipes while living there and continue now at home. Your recipe is on point, though I’d say my friends and family there used A LOT of fresh parsley -and more garlic…also, they use salt in the water (like pasta water) it gives it a nice savory taste as they steam. Finally, my favorite is to eat the individual leaves- dip them in a little balsamic, then pull though your teeth to get the meat out- Yum!
Hi! Well your comment is on point! 😊 We do the same thing with leaves, but it’s with vinegar and olive oil. I’ll definitely add salt to the water next time. And agreed on the parsley!
What do you think the potatoes does while cooking. Is it for flavor only or do you serve it with the artichoke
Hi there. I’ve not tried that, but I did see that suggestion in the comments. My guess is that potatoes can add both taste, a little extra starch to help the stuffing hold in place, and also to enjoy with the artichoke. I know that my aunts often added potatoes to the pot they cooked the pasta in. Either way, I hope you try the artichokes!
Jodi
This is quite similar to what my mom used to do. We emigrated from Sicily when I was young but our cooking never changed from what my mom did in Sicily. When she made these she would trim them as you do and plunge them into icy water to soak. This would cause the leaves to “open.” She would them pull out the choke which was sweet and delicious raw; this created a pocket allowing a nice center filled with stuffing in addition to between the leaves! She would them whip egg whites and frost the tops around all the leaves so the stuffing would stay moist and within the leaves. She’s them set them in a bed of marinas sauce and simmer them until tender, basting occasionally with the sauce. So delicious.
Oh my goodness, thank you for sharing this!!!! I want to try that! ❤️❤️❤️
thank you so much for the technique! I have been trying for DECADES to recreate what my Sicilian grandmother made and haven’t come within a thousand miles until your very simple recipe. I should have known! simple is best! Thank you so much!!!
Aw! It’s my pleasure! 💛
This recipe is so close to how my mom and Sicilian grandmothers made artichokes! Always, always Progresso breadcrumbs (no garlic). Otherwise, the prep is the same. They salted the water and put a thick tomato slice on top to sort of melt into the artichokes as they steamed, and added potato chunks to the water for a hearty Lenten Friday meal.
Yes, yes! The potatoes! Thanks so much for sharing! 😊💛
Can’t I eat the more tender leaves? How do you eat this thing??
Hi there. The leaves are tender enough to pull off. You bite the lower part of the leaf, biting down as you pull the leaf, and that’s how you kind of scrape away the yummy stuff. Discard the rest of the leaf. 🙂