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Sicilian Stuffed Artichokes


"This is an old Sicilian recipe given to me by my MIL."
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1 h 50 m servings 365 cals
Original recipe yields 4 servings (4 artichokes)

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  • Prep

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  1. Cut the stems and the tops off each artichoke. Wiggle the artichoke back and forth with your thumbs to open the leaves. Snap off and discard the tough outer leaves.
  2. Place lemon wedges in a large bowl of water. Soak artichokes for 30 minutes.
  3. Remove the artichokes from the water and shake off excess water. Insert slices of pecorino Romano cheese between the artichoke leaves. Place a garlic clove into the centre of each artichoke.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Arrange artichokes upright in the steamer. Drizzle olive oil over the artichokes and water; add salt. Bring water to a boil. Cook artichokes until the cheese in the centre has melted and you can easily pull an outer leaf away, about 1 hour.


  • Cook's Note:
  • If you don't have a steamer basket, just wedge artichokes in a pot with no room to move. Make sure artichokes are not touching the bottom of the pot. Add water to 1 inch below the artichokes.

Nutrition Facts

Per Serving: 365 calories; 22.4 g fat; 23.1 g carbohydrates; 23.9 g protein; 59 mg cholesterol; 873 mg sodium. Full nutrition

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Classic Sicilian way to make artichokes. I used the method in the notes, not having a steamer handy. I added some white wine to the water and added some fresh hot chili peppers to the artichokes...