Italian cuisine has always been one of my favorites. An Italian friend shared this with me a long time ago.
Carciofi Ripieni, Sicilian style, is a perfect appetizer for a party. I also enjoy it as a meatless dinner entrée.
Either way, you can’t go wrong. It’s a pleaser!
For the Artichokes:
• 8 medium artichokes
• 1 pound plain bread crumbs
• 1/4 pound grated Parmigiano cheese
• 2 garlic cloves, finely chopped
• Small bundle of parsley
• Extra virgin olive oil
• Salt and pepper
1/ Clean the artichokes by removing the hard outer leaves and cutting the stem and the top part of the leaves. Wash and drain.
2/ Sauté bread crumbs and garlic in a sauté pan until the bread crumbs
are lightly golden.
3/ After cooling off, add the finely-chopped parsley, salt and pepper (as desired), a bit more finely-chopped garlic, grated cheese, and some olive oil.
4/ Mix all the ingredients well, until the oil is evenly absorbed.
5/ Open the leaves of each artichoke as much as you can and insert the breadcrumb mixture.
6/ Place the artichokes in an oven pan and add 1-1/2 inches of water.
7/ First, place the pan on the stove and cook for 15 minutes. Then, finish it off in the oven for an additional 15-20 minutes at 400 degrees F.
Meike Schwarz and the Editorial team at New Mexico's INFLUENCE Magazine