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). On my YouTube channel also find the VIDEO RECIPE STEP BY STEP with all my tips and some little trick for a perfect result. And have a look at all my RECIPES WITH ARTICHOKES Since we are in season.
Is’ a vegetarian dish but very, very tasty (but if you want you can add to the dough a few anchovy fillets, finely chopped). With the same dough can be filled mushrooms, onions, the peppers, the zucchini, practically all kinds of vegetables. I usually use Sardinian prickly artichoke or Palermitan violet, artichokes with a strong taste and a firm and crunchy pulp, and inside as a cheese I prefer something very tasty, like sweet provolone or caciocavallo.
Sicilian-stuffed artichokes are both a great starter, is a delicious side dish to a meat or fish dish. For the truth, since the Sicilian stuffed artichokes are a fairly large pot, It can also serve as a main dish vegetarian with a beautiful mixed salad. If you want, you can add some chopped anchovy to the stuffing, for a stronger taste. Is, If you want to try an unusual filling for artichokes, try my artichokes stuffed with risotto, delicious and original, or, if you love the simplicity, the Roman artichokes, light and fragrant. . Have a good day!
120 grams of stale bread crumbs
30 grams of grated pecorino cheese Dop
50 grams of grated Parmigiano Reggiano PDO
70 grams of diced provolone
salt and pepper, to taste
extra virgin olive oil, to taste
a sprig of parsley
a clove of garlic
To prepare the artichokes stuffed Sicilian, We have to clean the artichokes by removing the outer leaves and harder, and the gambit (don't throw it, It's great for making a risotto!), in addition to the internal 'barbetta'. however Follow VIDEO RECIPE STEP BY STEP artichokes stuffed Sicilian on my YouTube channel.
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 enough oil to the mixture to moisten everything 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 stuffed artichokes Sicilian, 'standing' with the part containing the stuffing facing upwards, in a baking pan with high sides. Add on the bottom of the pan a little water with a few drops of lemon juice.
Cover the pan with aluminum foil and cook over high heat for about 15 minutes, or until artichokes will not be tender. To brown the stuffed artichokes Sicilian, passare la teglia 5 minuti al grill in forno già caldo a 220 gradi. Bon appétit!
MATCHING: visto la difficile combinazione vino-carciofo, suggeriamo una birra chiara, with a moderate bitterness taste. A beer Ichnusa (unfiltered lager) suits our. Its extreme lightness and drinkability, its compact foam, with slight hints of malt and hops, It goes well this traditional recipe.