Artichoke hearts stuffed in sauce, vegetarian recipe, known as caccioffuli ‘mbuttunati n’to zucu.
A typical dish from my homeland Sicily, which ranks second in Italy for the cultivation and production of this magnificent vegetable.
This dish also reminds me of home, because the stuffing is made with Sicilian-style seasoned breadcrumbs, (see recipe), and the heart of caciocavallo ragusano Dop.
Artichokes are a valuable source of potassium and iron salts. They contain an active ingredient, cynarin, which promotes diuresis and bile secretion, making them purifying.
Today I want to propose them to you with their load of carbohydrates, all accompanied by tomato sauce.

thought for you:

Difficulty: Easy
Cost: Very Cheap
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Slow Heat, Stove
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

654.23 Kcal

calories per serving

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Energy 654.23 (Kcal)
Carbohydrates 69.52 (g) of which sugars 5.78 (g)
Proteins 24.61 (g)
Fat 30.23 (g) of which saturated 3.89 (g)of which unsaturated 9.31 (g)
Fibers 12.65 (g)
Sodium 1,457.98 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients Artichoke Hearts Stuffed in Sauce

let’s go shopping

8 artichokes
3.5 oz caciocavallo (ragusano Dop)
0.7 oz capers
1.1 oz green olives in brine (pitted)
4.2 oz breadcrumbs (see recipe)
Half lemon
7 tbsp vegetable oil
1 egg
3.5 oz breadcrumbs (see recipe)
1.4 oz onion
1.4 oz extra virgin olive oil
25 oz tomato purée
10.5 oz water
to taste salt
to taste pepper
to taste basil

Artichoke Hearts Stuffed in Sauce

Tools Artichoke Hearts Stuffed in Sauce

what you need

2 Frying Pans
2 Bowls
Knife
1 Small Bowl

Preparation: Artichoke Hearts Stuffed in Sauce

Clean the artichokes by removing the tougher outer leaves and eliminating the inner beard. Clean the stems leaving them at 0.8 inches of their length.
Do not discard the stem scraps, as we will use them in the filling.
Fill a large bowl with cold water and add the lemon juice. Immerse the hearts and stems and set aside.
Prepare the filling: make the breadcrumbs as explained in the recipe, click here
Desalt the capers and olives under running water, and finely chop them together with a bit of the artichoke stems. Transfer them to a bowl and mix with the breadcrumbs.
Moisten the filling with 1 tablespoon of extra virgin olive oil and 3 tablespoons of water. Knead a little. The filling should have the consistency of a meatball.
Cut the provola into small pieces and add it to the bowl.
Fill the artichoke hearts with the filling
Now beat the egg in a plate, and prepare the other breadcrumbs that are used to form a “cap” for the artichokes.
Dip the artichokes first in the beaten egg
and then in the breadcrumbs.
Like this.
When you have finished, place a pan on the heat with some vegetable oil, and start frying the artichokes stem side down, for a few minutes, then continue frying them turning them on all sides
Meanwhile, in another pan, make the classic sauce.
Chop the onion into small pieces and small pieces of artichoke stem, sauté them with a bit of extra virgin olive oil.
When it turns golden, add the sauce and the water. Adjust with salt and bring to a boil.
Then add the artichokes, cover, and let them cook, making sure to turn them from time to time.
Depending on the size of the artichokes, they may need to cook for 20 to 30 minutes. In this case, check if more water is needed.
Now you can serve the Artichoke Hearts Stuffed in Sauce, and with the remaining sauce, you can dress the pasta.