Sicilian Stuffed Artichokes

Makes 6 servings


  • 2 cups bread crumbs
  • 2/3 cup Romano cheese or 1 cup of Parmesan cheese
  • 2 to 3 cloves garlic, minced
  • 1/4 cup  chopped parsley
  • Salt
  • 1/4 teaspoon black pepper
  • 6 large artichokes
  • olive oil



Step 1: Combine bread crumbs, cheese, garlic, parsley, 1/4 teaspoon of black pepper and salt.  Set aside.
Step 2: Trim stalks at base of artichokes; cut away 1 inch across the tops and discard.  Remove discolored leaves; snip off ends of leaves with Kitchen shears or paring knife. Wash with cold water and with the juice of one lemon, drain. 
Step 3: Spread leaves apart and fill with bread crumbs mixture; Sprinkle the tops of filled artichokes with olive oil.
Step 4: Place stuffed artichokes in large kettle.  Fill with water halfway up to artichokes.  Add 1/2  teaspoon salt and 2 tablespoons of oil to the water.  Bring to boil; cover and simmer slowly until artichokes are tender--- 30 to 50 minutes or more. (Pierce artichoke base with fork; if soft, artichokes are done.  Remove artichokes from water and serve hot or at room temperature.