Gr. 100 Sicilian sausage
Gr. 50 grated pecorino cheese,
Gr. 50 breadcrumbs;
Gr. 30 capers,
salt and pepper.
How to make Carciofi Ripieni – Stuffed Artichokes:
Clean the artichokes, cut them into pieces, and keep them in water for half an hour in water acidulated with lemon juice. In a saucepan, mix the cheese with the bread crumbs, a clove of garlic and a tablespoon of chopped parsley, the anchovies, boned and chopped and washed capers, salt, etc. pepper, and a tablespoon of oil.
Fill with stuffing that drained artichokes and place in a baking pan greased with oil. Pour over artichokes ½ cup olive oil and a mix of cold water, then place the pan in a preheated oven and cook for about 40 minutes a few times, remembering to soak the surface with a little of the cooking liquid.
You can serve the stuffed artichokes both hot and cold.
Regional recipe from Sicily.