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Sicilian Cooking

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Stuffed Artichokes ( Attuppati) with Tomato Sauce

( Carciofi Farciti al Sugo – Cacocciuli Attuppati )

This typical dish cooked in Palermo is a piatto unico, a complete dinner, because the sauce is used for condiment to the pasta- cut ziti or spaghetti are a must- and each rich tasting artichoke cu tappu– with a cover- includes lots of roughage, proteins, carbohydrate, and healthy fats, namely the extra virgin olive oil. It takes time to make this dish but it is worth the efforts.

  • Serving Size6
  • VegetablesStuffed Artichokes Attupati

    Ingredients

    For the Artichokes and Stuffing

    • 6 Artichokes trimmed as per above directions
    • 1 large finely minced onion
    • ½ lb. sliced and diced mortadella or other cold cuts of your choice
    • 2 cups breadcrumbs
    • ¼ lb. Caciocavallo cheese, diced ¼ inch
    • ¼ lb. of grated Caciocavallo or Pecorino cheese
    • ½ cup of chopped parsley
    • 1 chopped garlic cloves
    • 6 tablespoons of olive oil
    • 3 or 4 medium eggs, lightly beaten in a wide deep dish
    • 6 tablespoons of olive oil for cooking the eggs and artichokes
    • salt and pepper to taste


    For the Sauce

    • 2 cans 28 oz. peeled tomatoes
    • 4 tablespoons of olive oil
    • 1 large onion
    • pinch of oregano
    • salt and pepper to taste
    • 1 or 2 teaspoons of sugar (optional)

    Instructions

    1

    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. 

    Bang them on the counter or cutting board to loosen the leaves, press them upside down and spread the petals apart so they can be filled with the stuffing. Scoop and remove from the center of each artichoke the prickly leaves in the inside and the choke, the filament non-edible part at the bottom of the artichokes.

    Keep the artichokes in the acidulated solution until ready to stuff and cook them.

    2

    THE STUFFING
    In a medium-size skillet sauté the onion until golden in color using 4 tablespoons of oil, set on the side.
    In the same skillet, lightly toast the breadcrumbs, mix in 2 tablespoons of olive oil and place them in a large bowl.
    After cooling, combine with onion, garlic, grated cheese, parsley, and salt and pepper to taste. Mix it well.
    Place the trimmed artichokes on the counter or cutting board to drain. Spread the petals apart so they can be filled with the stuffing.
    Divide equally in the center well of each artichoke the mortadella and diced Caciocavallo cheese and then take each artichoke on top of the bowl containing the stuffing and sprinkle stuffing between the petals, pressing it inside the artichoke. Set on the side.

    3

    THE COVER – LA TAPPA
    Add a pinch of salt to the lightly beaten eggs. In a 10 inches skillet, over a medium heat, warm 3 tablespoons of oil.
    Hold each artichoke on top of the bowl containing the eggs and with the help of a spoon pour on top of each artichoke and between the petals as much as it will take. Place upside down in the skillet until the eggs are cooked. Set on the side and follow the same procedure with the remaining artichoke.

    4

    THE SAUCE
    Place tomatoes in a vegetable mill to remove any seeds and skin. Set aside.
    In a 6-quart sauce pot, place 4 tablespoons of oil and the onion finely chopped. Sauté over a medium heat until the onion is golden in color. Add the pureed tomato, oregano, salt and pepper to taste.

    5

    THE ARTICHOKES ATTUPPATI
    Delicately, place the stuffed artichokes in the sauce and bring to a boil; simmer gently for 30 minutes.
    Taste the tomatoes sauce for salt and pepper and if it is too sour add some sugar.
    Check the artichokes: they are done when a leaf comes off easily when you pull it.
    If needed, cook a few more minutes until artichokes are done.

    6

    THE SERVING
    Cook some ziti or spaghetti, spoon the extra sauce on top and serve with a mild grated cheese.
    Treat yourself, your family and guests, serving the artichokes ca tappa warm or at room temperature, spoon some of the sauce on top of each artichoke and serve with plenty of fresh Sicilian style bread.