Stuffed Artichokes Sicilian is also called, Carciofi Ambottiti Alla Siciliana. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks like a great dish to serve at ladies tea or lunch as an appetizer OR at an international pot luck. Have fun and Happy Cooking!
- Step 1
Take out a large skillet having a tight-fitting lid.
- Step 2
PREPARE ARTICHOKES: Remove outside lower leaves and cut off stems from 4 medium-sized artichokes. Cover with cold water. Add 1 t. salt. Let stand for 10 minutes. Drain upside down so all water drips out from between leaves. Set aside.
- Step 3
MAKE THE CRUMB STUFFING: In a large mixing bowl, Mix together 2/3 C fine dry bread crumbs, 1 thinly sliced clove of garlic, 1 t. freshly grated parmesan cheese, 1 t. chopped fresh parsley, 1 t. salt, and 1/4 t. ground black pepper. Mix well. Set aside.
- Step 4
Spread leaves of artichokes open slightly and place in each artichoke 3 slices of garlic. Use up all garlic slices.
- Step 5
Sprinkle crumb mixture between leaves and over tops of srtichokes.
- Step 6
Sprinkle with 1 T. freshly chopped parsley.
- Step 7
Place artichokes close together in skillet so they will remain upright during cooking.
- Step 8
Add 2 C boiling water to bottom of skillet and sprinkle artichokes with 2 T. Olive oil.
- Step 9
Cover and cook about 30 minutes or until artichoke leaves are tender. Serves 4.
Step 10 Be sure to check out my many other recipe articles in Bukisa!