Stuffed Artichokes Agrigento Style
( Carciofi Farciti all'Agrigentina – Cacocciuli Chini 'a Girgintana )
The Greek influence in the province of Agrigento can be felt not only by walking in the Valley of the Temples, one of the most important archeological sites in Sicily but also with the local food. The cooking is simple and the taste and presentation of the local dishes are as elegant as one of the temples and as frugal and typical of their Greek traits.
The majority of their cooking, fish or meat is “barbecued”, except for a few delicious soups, mostly made with one or two ingredients in which the taste of each ingredient is clearly distinguishable. Baking is very popular and every housewife prepares a large variety of bread, stuffed bread, and sweets.
The artichokes are eaten barbecued and the stuffed artichokes are a holiday treat.
- Serving Size6
- VegetablesStuffed Artichokes Agrigento Style
Ingredients
- 6 artichokes trimmed for stuffing
- 2 cups breadcrumbs
- 1 cup of grated Pecorino or Parmigiano cheese
- ½ cup of chopped parsley
- 3 chopped garlic cloves
- 1 egg lightly beaten
- ½ cup of olive oil
- salt and pepper to taste
- ½ lemon
Instructions
PREPARATION OF THE ARTICHOKES
When preparing artichokes for cooking, wear utility gloves so you can avoid staining your hands. Prepare a basin with water, acidulated with the juice of a lemon, to soak the artichokes after they are trimmed, to prevent discoloration.
Wash the artichokes to remove sand, small stone or any foreign object.
Remove stem and discard hard outer leaves, the first 2 or 3 rows, until the artichoke’s leaves became light in color and usually tender. Trim base and cut off one-third of the petals eliminating the pointy top.
Keep the artichokes in the acidulated solution until ready to stuff and cook them.
THE STUFFING
Combine all ingredients except the lemon and add salt and pepper to taste. Mix it well and combine with it 2 tablespoons of the olive oil.
THE STUFFED ARTICHOKES
Bang the trimmed artichokes on the counter or cutting board to loosen the leaves, press them upside down and spread the petals apart so they can be stuffed.
Hold each artichoke over the top of the bowl containing the stuffing, sprinkle between the petals, pressing inside the artichoke. Distribute equally any remaining filling to form a cover on top to crown each artichoke.
THE COOKING
In a pot big enough to hold the artichokes, at a medium heat sauté the garlic with the remaining olive oil. Cool a few minutes.
Place the stuffed artichokes close together in the pot with the garlic and oil; fill any empty space with a cup filled with water and/or use aluminum foil as filler. Cover artichokes halfway with cold water and to prevent discoloration, add the ¼ of lemon after squeezing a few drops of the juice into the pot; also add a half teaspoon of salt.
Bring pot to a boil and simmer for 30/45 minutes. Check often and if needed add some water. Check if salt is needed and add.
Artichokes are done when pulling a leaf, it comes off easily.
Spoon the top of each artichoke with some of the cooking liquid remaining in the pot. Serve hot or at room temperature.
Serve hot or at room temperature.