Carciofi Ripieni – Stuffed Artichokes – from Sicily

Carciofi Ripieni – Stuffed Artichokes – Joe’s of Avenue U Brooklin NY the USA

Carciofi Ripieni – Stuffed Artichokes – from Sicily


Four artichokes,
Two anchovies
Gr. 100 Sicilian sausage
Gr. 50 grated pecorino cheese,
Gr. 50 breadcrumbs;
Gr. 30 capers,
olive oil,
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.

Serves 4

Carciofi Ripieni – Stuffed Artichokes – from Sicily is a Regional recipe from Sicily.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at