Sicilian Stuffed Artichokes: The Traditional Recipe from Messina
The Sicilian stuffed artichokes (known in Messina as carciofi a vasa vasa) are a vegetarian main dish typical of the island’s culinary tradition. It is a simple recipe, yet incredibly flavorful, transforming a few simple ingredients into true “treasures” of taste.
Ingredients and preparation of “ammollicati” artichokes
The secret of this preparation lies in the stuffing: a mix of flavored breadcrumbs, grated cheese (like Sicilian pecorino or caciocavallo), and fresh herbs. The artichokes are filled leaf by leaf and then slowly stewed in a pot, creating an irresistible sauce with the aroma of parsley, perfect for “dipping” with some warm homemade bread.
How to eat stuffed artichokes: a family ritual
Eating stuffed artichokes is a true ritual. Tradition dictates that they should be enjoyed strictly by hand, pulling off each leaf to scrape it with your teeth and savor the tasty breadcrumb coating until reaching the heart of the artichoke, the tenderest and most flavorful part. Stuffed artichokes are perfect for Sunday lunches or as a rich side dish during holidays. Try this ancient recipe and let yourself be conquered by a flavor that cannot be imagined but must be savored!
All “vegetarian” recipes are free from meat and/or fish… (Note: there may be the use of other animal protein-based foods, such as eggs and cheese).
Other artichoke recipes that might interest you:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5 artichokes
- 3/4 cup breadcrumbs
- 1/2 cup Ragusano caciocavallo cheese (or another stretched curd cheese)
- 1/2 bunch parsley
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 1/4 cup Sicilian pecorino cheese (grated)
- 1 lemon zest (untreated)
- 1 clove garlic (or garlic powder to taste)
- 4 tablespoons extra virgin olive oil (+ to taste)
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Bowl
- 1 Casserole
- 1 Lid
- 1 Mezzaluna
- 1 Bowl
- 1 Garlic press
Preparation
Clean the artichokes by removing the toughest outer leaves and most of their stem, scraping the remaining part from its outer skin with a sharp knife (fig. 1).
Place the artichokes in acidulated water with lemon juice as this vegetable, once cut, tends to darken quickly when exposed to air (fig. 2).
Prepare a breadcrumb mixture by combining in a bowl the breadcrumbs, grated pecorino and parmigiano, crushed garlic or powder, a pinch of salt, lemon zest, and chopped parsley with a mezzaluna (fig. 3).
Drain each artichoke well, then open it up in the center with your hands to allow the seasoning to reach every part (fig. 4).
Fill each artichoke with this breadcrumb mixture, massage the exterior with a drizzle of oil, and roll it also in the breadcrumb mixture (fig. 5).
Add a few cubes of caciocavallo or Sicilian tuma cheese to the heart of the artichoke and between the outer petals (fig. 2).
Proceed this way with all the artichokes and place them upright in a large casserole with about 3 1/2 cups of salted water and one tablespoon of oil (fig. 3).
Drizzle the surface with a bit of oil, cover with the lid and cook, from the moment it starts boiling, for about 30 minutes. Turn off the heat and serve with more parsley as desired.
And voilà… Sicilian stuffed artichokes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Sicilian stuffed artichokes can be stored in the fridge in suitable refrigeration containers, preferably glass, for a maximum of 2-3 days.
Tips, notes, variations, and suggestions
🟣Delightful variations: although the classic Messina recipe often includes the addition of salted anchovies for an extra savory touch, you can customize the filling according to your taste:
Fresh touch: Add some grated organic lemon zest.
Modern note: A pinch of fresh ginger in the mixture gives a slightly spicy and original aftertaste.
Vegan variation: Omit the cheese and use plenty of garlic, parsley, and Pantelleria capers.
