Stuffed Artichokes Messina Style with a secret.
They are a typical dish for Christmas dinners.
Throughout Sicily, various schools of thought coexist regarding the stuffing of artichokes.
Each family has its own, and in each family, there is a secret.
My secret was passed down to me by my mother-in-law, but since it gives a delicious touch to the dish, I see no reason not to share it.
She used to put capers, olives, and… parts of the heart of the artichoke stem in the stuffing.
All chopped. In the video, you will not see the artichoke stem, precisely because it is a secret.

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Difficulty: Easy
Cost: Very Cheap
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Sicily
Seasonality: Autumn, Winter, and Spring

319.31 Kcal

calories per serving

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Energy 319.31 (Kcal)
Carbohydrates 46.70 (g) of which sugars 4.50 (g)
Proteins 11.23 (g)
Fat 7.22 (g) of which saturated 2.53 (g)of which unsaturated 2.12 (g)
Fibers 5.64 (g)
Sodium 1,227.01 (mg)

Indicative values for a portion of 150 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

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6 artichokes (large)
2 1/4 cups breadcrumbs
1 oz Salted capers
1 oz green olives in brine
garlic
as needed parsley
as needed artichoke (stem)
1 3/4 oz Pecorino Romano (grated)
salt
1 lemon
as needed olive oil
as needed water
as needed pepper

Stuffed Artichokes Messina Style

Tools for Stuffed Artichokes Messina Style

what we need to prepare

Bowl
Pot
Funnel
Basin
Food Processor

Preparation of Stuffed Artichokes Messina Style

to prepare

Cut the lemon into pieces and put it in a bowl full of water. Wash the artichokes, remove the more damaged outer leaves and cut the tips where the spines are.
Spread the petals.
Take the stem of an artichoke, remove the bark with a knife, slice it into rounds and put it in a food processor with previously desalted capers, parsley, well-washed and pitted green olives, and 3 tablespoons of extra virgin olive oil.
Pour the mixture obtained into a bowl, add the breadcrumbs, a little salt (very little), pepper, and Pecorino cheese.
Add about 1 glass of water, but….
Not too much, just enough to create a not too wet paste.
Mix the ingredients
Fill each artichoke, taking care to bring the filling all the way down.
Then squeeze it between your hands. And continue with the others.
Take a pot where the artichokes must fit tightly. If there is still space, add a potato to fill it.
Insert a funnel between the artichokes, and pour lightly salted water up to 3/4 of the height of the artichokes.
Cook over low heat for 1 hour.
Occasionally add more water.
Then turn off the heat and let it cool down.
If you want to make them richer, at the end of cooking, put them in a bowl and place slices of cheese on top, which will melt with their own heat.
Here is the original version of Stuffed Artichokes Messina Style with a secret