Home » Stuffed artichokes ' ammuddicati’ Alla siciliana

Stuffed artichokes ' ammuddicati’ Alla siciliana

Vegetarian recipe that everyone will like

by Ada Parisi
5 min read
Carciofi ripieni alla siciliana (ammuddicati)

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.

The Sicilian stuffed artichokes are 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 spiny artichoke or Palermo 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.

The Sicilian stuffed artichokes are either an ottimo appetizer, 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. I prefer the vegetarian stuffed artichoke version,

Alternative recipes with artichokes

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 CARCUOFI, light and fragrant. Or ARTICHOKES AND SOUR TO SICILY and the ARTICHOKES WITH MAYONNAISE (obviously homemade), family recipe. Have a good day!

Carciofi ripieni alla siciliana (ammuddicati)


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 3.7/5
( 3 voted )


8 artichokes

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

extra virgin olive oil

a sprig of parsley

a clove of garlic

lemon juice


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.

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Gloria 5 March 2013 - 00:29

I am a second generation Italian American, my mother was born here, but went to Sicily the country of both of her maternal and paternal parents. She went to bring back a man who she would marry there in Sicily then back in the states. She always made all the recipies that you speak of, broccoli, cauliflower, and eggplant dishes were always promenient in our home, as was delicious braciola, and a pot of sauce brimming with meatballs on Sunday.

fratelli_ai_fornelli 5 March 2013 - 12:05

I’m happy that you have find in my blog these memories of your childhood. Of course these dishes you remember them and know how to cook them, but if you have a special request, a dish that you are missing or do not have the recipe, just ask and I will be happy to prepare and provide the recipe. Best wishes and hope to see you often. ADA

Monica 22 February 2013 - 12:12

Hello, congratulations on the blog and for this recipe…mouth-watering!!!! You look in my blog!!!! See you soon ;-)

fratelli_ai_fornelli 22 February 2013 - 12:19

We know your blog, with a name so nice we wouldn't not know it!! Now we move on to snag a visit…

Debora 14 January 2013 - 14:39

What a nice recipe, I must try it, I have a soft spot for the artichokes!
If you want to pass to visit me on my blog:


fratelli_ai_fornelli 14 January 2013 - 14:43

Hello Deborah, Thanks for visiting :-)
also we love artichokes, and certainly we will see you on the blog. See you soon!

Anna 14 January 2013 - 12:42

Yummy, simple to make but very tasty, Vist, See you soon.

Tiziana 14 January 2013 - 11:00

How wonderful!
I love artichokes in every way… ! Vist
If you want to come see me in my blog? I would be very happy
Hello and see you soon

fratelli_ai_fornelli 14 January 2013 - 11:12

Thanks, I also have the passion of the artichoke…of course I'm coming for a ride


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