Grandma Pauline’s Traditional Sicilian Stuffed Artichokes
Family recipe from John Sigona, owner
This artichoke recipe evokes vivid memories of my childhood when our extended family would visit my grandmother Pauline, my mom’s mom, and gather around the table set with a huge platter of these stuffed artichokes. Everyone would sit together and reach in to pluck off a leaf – it really brought the family together. Artichokes take a while longer to cook when prepared this way, but each petal bursts with layers of flavor so it’s worth it! Stuffs 4 large artichokes.
- 4 large artichokes, tips cut off, stem/bottom sliced off so it sits up straight
- 1-1/2 cups breadcrumbs
- 3/4 cup Sigona’s fresh press extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 of one onion, diced
- 1.5 oz. Anchovies, cut into pieces
- 1/2 c. grated Parmesan cheese
- salt & pepper to taste
- 1 lemon
Directions: Trim artichokes as noted. Set aside.
In a medium sauté pan, heat the olive oil over medium heat. Add garlic, onions and work for 1-2 minutes, being careful not to burn the garlic. Stir in the anchovies and melt into the oil. Cook for about 2 minutes.
Add in the breadcrumbs and reduce heat to low. Season with salt and pepper. Stir to bring the mix together.
Turn off the burner and then stir in parmesan. Set mixture aside.
Fit a large pot with a steamer basket and fill with about an inch of water and the juice of 1 lemon. Cover and bring the water to a low boil so it creates steam.
To stuff the artichokes, starting at the crown and peel back a petal to make a little pocket. Fill the pocket with a small spoonful of the breadcrumb mix – remember you have 4 artichokes to stuff so measure spoonfuls accordingly. Move to the next petal; repeat until the entire artichoke is stuffed.
Set stuffed artichokes upright on steamer basket and steam until a leaf pulls out easily. Begin checking at about 40 minutes. When done, place on serving dish alongside an empty bowl to dump used leaves.