Sicilian Stuffed Artichokes
Serving Size / Yield
- 4 artichokes with outer leaves removed
- 1 C. Parmigiano cheese slivers
- 1 C. chopped Italian parsley
- 1/2 C. chopped garlic cloves
- 1/2 C. extra virgin olive oil
- salt and pepper to taste
Remove hard outer leaves from the artichokes (about 2-3 rows); while holding the artichoke upside down, bang it against a flat surface (counter) to open up the petals. Wash the artichokes to remove any impurities, and trim stem to make a base for the artichoke to stand up in the cooking pot.
Distribute equally all of the ingredients except for the olive oil, filling the petals of the artichoke at random and pushing the ingredients with your fingers as far down the petals as you can. When all of them are filled, place the stuffed artichokes inside a pot that will hold them tightly so they are sitting straight up. Fill the pot half way with water. Pour the olive oil over the artichokes. Put a top on the pot; it’s okay if the top is sitting high above the top of the artichokes, it will settle down as the artichokes get softer, which is a sign that they are almost ready.
Cook about 1 hour on medium to low heat. Artichokes are ready when you can pull a leaf from the middle and it comes out easily. The stem can be cooked and eaten along with the artichoke, if you would like.