Artichoke Recipes
Introduction to Artichoke
Artichokes grow abundantly in Sicily, especially in the North-West part of the Island. The artichokes are perennial plants and usually, they deliver a crop in late summer and one in late autumn.
About Cooking Stuffed Artichokes
...The stuffed artichokes can be served as a side dish or eaten at the end of dinner and enjoyed with a glass of wine; they can be cooked in ...
Baked Artichokes Country Style (Viddanedda)
... The following recipe is the way Cacocciuli a Viddanedda was cooked by my mother and all my aunts and it is the only manner that I prepared them at Joe’s of Avenue U. This delectable nosh received a ...
Stuffed Artichokes ( Attuppati) with tomato sauce
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- ...
Stuffed Artichokes Sicilian Style
For the holidays and for special dinners we always looked forward for the stuffed artichokes as a side dish or for the conclusion of an extraordinary meal. The ingredients for the stuffing are indigenous food and condiments. ...
Stuffed Artichokes Palermo Style
In Palermo, the stuffed artichokes are prepared with cheese, salted anchovies, herbs, spices, with the right amount of saltiness and served as an appetizer, a side dish for dinner or for lunch with a salad and some bread. ...
Stuffed Artichokes Messina Style
The stuffed artichokes cooked in the province of Messina are different in taste and in the smell: in fact, the salami and cheese in combination with the pungent flavor of the capers and the fragrance of the fruity extra virgin olive oil produce an unusual savor appreciated by the locals and regarded as a delicacy by the gourmets.
Stuffed Artichokes Catania Style
The artichokes harvested in the province of Catania are of the best quality. The richness of the volcanic soil and the climate makes it possible to harvest tasty, tender and pulpy artichokes in late spring and at the beginning of summer. ...
Stuffed Artichokes Syracuse Style
The stuffed artichokes made in Syracuse are similar to those made in Greece except for the use of breadcrumbs in Syracuse and the use of soaked old bread in Greece. The filling is carefully divided among the artichokes. The onions, the modest amount of garlic and the local olive oil combined produce a delicate aroma and a delicious taste.
Stuffed Artichokes Ragusa Style
... The stuffed artichokes prepared in Ragusa reflect all the characteristics of the land and of the people: the stuffing is simple but becomes special when it is made with the Caciocavallo Ragusano and the artichokes used are the Spinoso Violetto di Palermo which are one of the best qualities available. These artichokes, mostly cultivated in the province of Ragusa, have a small and tender head and ...
Stuffed Artichokes Caltanissetta Style
The anchovies and toasted breadcrumbs, the fresh and floral aroma of the cheeses and their pungent tang, the peppery flavor of the parsley, the hardly noticeable scent of garlic, the flavorful local olive oil and the sweetness of the artichokes combine to produce the Cacocciuli Ripieni alla Nissena. This delicacy full of contrasting flavors and with elegant taste is easy to prepare and enjoy as a snack, for a lunch or to conclude a dinner.
Stuffed Artichokes Agrigento Style
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”, ...
Stuffed Artichokes Trapani Style
In Trapani, a small rudimental portable furnace is called fucuneddu. In Palermo, this portable cooking apparatus is called furnacella and under other names was used in most parts of Sicily. ...
Stuffed Artichokes Enna Style
In the town of Enna, the breadcrumbs are not used in the preparation of the stuffed artichokes. This recipe requires the use of a local cheese, the aged Piacentinu Ennese made with sheep’s milk and with the addition of saffron. The legend narrates that ...
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