Sicilian Stuffed Artichoke (Edit recipe)

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These Sicilian stuffed artichokes are simple, rustic, and bursting with flavor. Their tender leaves cradle a golden, herby breadcrumb filling while the rich, buttery broth pools beneath—demanding to be sopped up with a chunky piece of crusty bread.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

12

Serves: 6

Ingredients

2 - 3 whole Artichokes
1 cup Breadcrumbs
3 cloves Garlic, minced
3 Tbsp Parsley, chopped
2 Tbsp Basil, Fresh, chopped
0.75 cup Pecorino Romano, grated
0.5 whole Lemon, freshly squeezed
2 Tbsp Extra Virgin Olive Oil
1 pinch Salt and Pepper
0.5 cup White Wine
3 - 4 cups Chicken Broth, Low Sodium
1 Tbsp Butter, Salted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the Artichokes – With a sharp knife cut the stems so they sit flat. Slice off the top of each choke, about ¼ of the top of the artichoke. Then, trim the pointy tips of the outer leaves with kitchen shears. Gently spread the leaves apart.
Make the Filling – In a bowl, mix seasoned breadcrumbs, Pecorino, garlic, parsley, basil, salt, and pepper. Drizzle in olive oil and lemon juice, mixing until just moistened.
Stuff the Artichokes – Use your hands to pack the breadcrumb mixture between the leaves, making sure each layer gets plenty of flavor.
Start the Broth – In a Dutch oven over medium heat, add stuffed artichokes, white wine, butter, and the trimmed artichoke stems. Let simmer for 10 minutes until slightly reduced.
Simmer the Artichokes – Pour in one cup of the chicken broth. Cover with the lid slightly ajar and simmer gently, basting occasionally. Check the broth every 15 minutes, adding more as needed.
Final Cook & Test for Doneness – Simmer for 1 to 1.5 hours, depending on artichoke size. When leaves pull apart easily, do a taste test—scrape a leaf with your teeth. If the heart is tender, they’re ready.
Finish & Serve – Transfer artichokes to a deep serving dish and pour the broth into the dish. While still hot, grate more Pecorino on top. Serve with crusty bread to soak up every last drop!

Notes

Broth Check: Keep an eye on the broth level—add more as needed, about a cup at a time, so you have plenty left for dipping. If you want a lighter broth, swap in some water between additions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	16 g
Carbohydrates:	17 g
Protein:	17 g
Cholesterol:	5 g
Sodium:	728 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.