Carciofi Ripieni – Stuffed Artichokes – from Sicily


4 artichokes,
2 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:

Clean the artichokes and cut 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 and 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.

The stuffed artichokes can served both hot and cold.

Serves 4

Regional recipe from Sicily.