Sicilian gratinated artichokes are one of those dishes you never miss in Sicily, especially in spring when artichokes are at the peak of their flavor. A popular recipe with a thousand provincial variations, but always with that common thread that makes it unique: the combination of the bold taste of anchovies, the sweetness of raisins and the crunch of pine nuts.
Just the aroma that spreads through the house while they cook whets the appetite. The artichokes become tender inside and slightly golden outside, with a filling that tastes like real home cooking, made with love and the right ingredients.
The secret for a perfect result? Use the freshest artichokes you can find, firm and without blemishes. If you choose them well, you’re already halfway there. The rest comes from a slow sauté on the stovetop and a few minutes in the oven to gratinate.
You can serve them as a main course, but also as a tasty starter for a family lunch or a dinner with guests. They’re one of those dishes everyone likes, even those who say they don’t love vegetables.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Sicilian gratinated artichokes
- 4 artichokes
- 8 onions (long white)
- 1 tsp sultana raisins
- 1 tsp pine nuts
- to taste extra virgin olive oil
- 1 3/4 cups caciocavallo cheese (grated)
- 1/2 cup breadcrumbs
- to taste salt
- to taste pepper
- 2 anchovies in oil
Tools for Sicilian gratinated artichokes
- 1 frying pan
- 1 baking pan
- 1 knife
- 1 spoon
- 1 pot set
Preparation for Sicilian gratinated artichokes
Clean the artichokes Remove the tougher outer leaves, trim the stem and the tip, halve them and remove any inner choke with a small knife. As you clean them, immerse them in a bowl of water with lemon juice: this prevents browning and keeps the color bright.
Blanch the artichokes Bring a pot of lightly salted water to a boil and cook the artichokes for about 10 minutes. They shouldn’t fall apart, but should become tender enough to hold the filling. Drain them and set aside.
Prepare the filling Meanwhile, heat a drizzle of oil in a frying pan and sauté the finely chopped onion together with the anchovies. The anchovies will melt almost immediately and give the base a deep, savory flavor. Add the raisins and pine nuts, 1/2 cup water, salt, pepper and cook over medium heat for about ten minutes, until everything is well combined.
Assemble and gratinate Place the artichokes in a lightly oiled baking pan, cut side up. Spoon the filling over and into each one. In a small bowl mix the breadcrumbs with the grated cheese and sprinkle generously all over. Drizzle a little oil around and bake at 392°F using the grill/broil setting for about 10 minutes, until a golden, crunchy crust forms.
Serve and enjoy Take the artichokes out of the oven, sprinkle with a little chopped fresh parsley and serve still hot. They are delicious just made.
AIR FRYER VARIANT
You can finish the gratinating in the air fryer instead of the oven: place the already seasoned artichokes in the basket (better on a sheet of parchment) and cook at 374°F for 8-10 minutes, turning halfway through. The crust becomes even crispier than in a traditional oven. No preheating is necessary.
HOW TO STORE
They keep in the fridge for 1–2 days in an airtight container. To reheat, 5 minutes in the air fryer at 356°F and they return crispy like just made. Better not to freeze them: the texture of the artichoke does not hold up well in the freezer.
TIPS
If you don’t like anchovies, you can replace them with some desalinated capers: the flavor changes slightly but it remains very good and the version also becomes vegetarian.
For a richer gratin, add some flakes of caciocavallo or provola on top before baking: it melts and creates an irresistible gooey cover.
Always choose firm, compact artichokes with tightly closed leaves: they’re the freshest and hold up best to cooking without falling apart.
Can I prepare the gratinated artichokes in advance?
Yes, you can blanch them and prepare the filling the day before. The next day complete with the breadcrumbs and gratinate at the last moment: they turn out great and save you time.
Can Sicilian gratinated artichokes be made without anchovies?
Of course! Replace them with desalinated capers or leave only raisins and pine nuts. The dish remains flavorful and becomes suitable for those who don’t eat fish.
How do I prevent artichokes from browning while I clean them?
Keep them submerged in water with the juice of half a lemon as soon as you cut them. Even just a few minutes is enough to preserve their color and slow oxidation.
