Stuffed artichokes Sicilian: stuffed with a filling vegetarian and poor, typical of country cooking, then cooked in pan and then baked Potatoe: in Sicily we call them artichokes ' ammuddicati ', that is stuffed with stale bread crumbs (muddica). Is’ a vegetarian dish but very, very tasty. With the same dough can be filled mushrooms, onions, the peppers, the zucchini… practically all kinds of vegetables. I use the Sardinian thorny artichoke or Palermo, tastier and inside I put a little’ of mild provolone or caciocavallo cheese: the combination goes well and they are both a great appetizer, is a delicious side dish to a meat or fish dish. For the truth, Since I'm a dish quite hearty, It can also serve as a main dish vegetarian with a beautiful mixed salad. If you want, on my channel You Tube you will also find the video step by step recipe, so you have no excuse not to prepare stuffed artichokes Sicilian.
Ingredients for 4 people:
- 8 artichokes
- 120 grams of stale bread crumbs
- 30 grams of grated pecorino cheese
- 30 grams of grated Parmesan cheese
- 70 grams of diced provolone
- salt and pepper
- extra virgin olive oil as required
- a sprig of parsley
- a clove of garlic
- lemon juice
Clean the artichokes by removing the outer leaves and harder erections and cuff (don't throw it, It's great for making a risotto!), In addition to ' Baba’ inside. Put each artichoke heart in a bowl with cold water and lemon juice so it doesn't get dark). In a bowl, prepare the filling by mixing the breadcrumbs, finely chopped parsley and garlic, pecorino, the grated Parmesan cheese, a pinch of salt and freshly ground pepper. Add to the mix just enough oil to moisten it all without making it ' sticky ': must be a grainy but soft stuffing.
Fill each artichoke heart, enlarging well the top to let the largest amount possible of stuffing and place in each artichoke even a few diced provolone. Arrange the artichokes, ' standing’ with the filling on top, in a roasting pan with high sides and add on the bottom a little water with a few drops of lemon. Cover the pan with aluminum foil and cook over high heat for about 15 minutes, or until artichokes will not be tender. For Brown the artichokes, passare la teglia 5 minuti al grill in forno già caldo a 220 gradi.
THE PAIRING: visto la difficile combinazione vino-carciofo, suggeriamo una birra chiara, con un residuo amaro non alto.