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
- 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
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.
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.
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.
THE STUFFED ARTICHOKES
Place the halved artichokes in an oiled baking pan, cut side up and sprinkle each artichoke with some salt and pepper to taste.
Divide equally on top of the halved artichokes the cheese, the remaining parsley, the mint, the sautéed garlic and parsley, and dust with the lightly toasted breadcrumbs.
Bake at 375F for 15 minutes.
It can be served hot or cold.