Recently, on a visit to an Italian restaurant in Newport Beach California. I was being read the specials of the day by the young and adept man who tended to our table. As he rolled down the many fish, foul and beef dishes he had so carefully memorized. Describing them with a theatrical flair. He also mentioned the words "stuffed artichoke Sicilian style". I stopped him and asked out of curiosity the price of the item. I was floored. He took notice of my surprise and said that stuffed artichokes have become a favorite of the diners of the restaurant. Which was quite understandable. For they are quite delicious. It is also a simple food that can be made at home. Kids love them and so does everyone else.
Stuffed Artichokes Sicilian Style
4 servings
Ingredients
4 large artichokes , about 4 inches across the top
1 1/2 cup of seasoned Italian flavored bread crumbs
3 to 4 large cloves of garlic minced1/4 cup good olive oil
1/4 cup grated pecorino romano cheese
1/2 cup assiago cheese cut into small cubes about 1/4 inch in size
1/2 tsp black pepper or to taste
Directions
First trim the top of by laying the artichoke on it's side and cutting down across the top. Open up the leaves of the artichokes spreading them out so that they can accept the stuffing.
Next, place the bread crumbs and garlic in a bowl, chopping the garlic into fine pieces and mix in two table spoons of olive oil. Toast the mixture in a frying pan until brown. Mix in the grated cheese, and black pepper. and add one to two tablespoons of olive oil to the mix and continue to incorporate. Add the cubed asiago cheese and mix again.
Take each artichoke and start on the outside leaves. With a small demi tasse spoon scoop up the mixture making sure that each spoonful as at least one chunk of cheese and deposit it on the leaf. One to two demi tasse spoonfuls on each large leaf. Lesser amounts when you get to the smaller inside leaves.
In a sauce pan large enough to accommodate the four artichokes but small enough to keep the artichokes pressed against themselves to cause them to be standing upright. Add cold water to the pot, about 2 inches high. Place artichokes in the pot . Keeping them upright. Crinkle up aluminum foil and place tightly on the surface of the artichokes. This will allow them to cook by steaming and keep water at a minimum. If there is any bread crumb mix left over put on top of artichokes and drizzle the remainder of the olive oil on top. Cover and put on high heat till it boils then reduce heat. Cook until leaves are tender and the artichokes take on a drab green. About 25 to 40 minutes. Add water if necessary as it steams.
Take off the heat and let cool. They should be served at the end of the main course. Talk and drink some dry wine as you pick off the mixture laden leaves. Scrape the leaves with your teeth as you pull it from your mouth. When you get to the end clean the area above the heart of prickly leaves and beard called the "choke" and eat the heart. It is the round converse end of the artichoke flower. Free of leaves.
