Recipe: Stuffed Artichokes alla Siciliana

When it comes to the artichoke, Sicilians know best.

By: Rossella Rago, Cooking with Nonna 


Serves: 4

For the Artichokes:

  • 4 medium sized artichokes
  • 1 cup plain bread crumbs
  • 1/2 cup grated pecorino cheese
  • 1/2 cup Parmigiano cheese shavings
  • 1/2 cup toasted chopped almonds
  • 3 cloves finely chopped garlic
  • fresh parsley
  • extra virgin olive oil
  • salt & pepper

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  1. Clean the artichokes by removing the harder outer leaves and cutting the stem and the top part of the leaves as they may have thorns.
  2. Put the artichokes in a bowl full of water and lemon juice, so that they don’t tarnish.
  3. In a saute` pan, put the bread crumbs and two tablespoons of extra virgin olive oil. Saute` until the bread crumbs are lightly golden. Immediately put them in a cold bowl, so that they don’t burn.
  4. Mix finely chopped parsley, the garlic, salt & pepper — as desired — the grated cheese and some olive oil to the bread crumbs.
  5. Mix the ingredients very well until the oil is evenly absorbed.
  6. Take each artichoke, open the leaves as much as you can and insert the bread crumb mixture among the leaves, and some Parmigiano cheese shavings. Add a drizzle of extra virgin olive oil over each artichoke.
  7. Place the artichokes in an oven pan and add 1-1/2 inches of water. Cover the pan.
  8. Place the pan on the stove and cook for 20 to 25 mins. depending on the size of the artichokes.
  9. Finish off by putting the pan in the oven for 15 more minutes at 400 F.

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