CARCIOFI IMBOTTITI (Stuffed artichokes)

There are two words for carciofi in the Sicilian dialect, cacocciuli. and carcioffuli.
The Italian word for artichoke is carciofo and carciofi is the plural. And were would Italian cooking be without artichokes?

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My favourite way of cooking artichokes is the simple way that my mother has always cooked them. My maternal grandmother Maria (originally from Catania but who lived in Trieste for about 20 years) also cooked them this way. She used the same mixture to stuff sardines, tomatoes and artichokes. I researched Sicilian recipes for stuffed artichokes and found that they are all braised in the same way, but there are regional variations in the stuffing, for example in some parts of Sicily they add mint, others include eggs, some minced onion, or more cheese and even salame.

In Australia, although artichokes are now widely available, they are still thought of as exotic and possibly difficult to prepare. Exotic? Yes, maybe – for their unique taste and appearance, but once you know how to prepare them, they are simple to cook. You may need to tell your friends how to eat them (most will attempt to eat artichokes with a knife and fork).

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Selecting good artichokes is important. Time and time again I have chosen not to buy artichokes as they have been picked too late (too mature). I suspect that some of the inexperienced growers may think that big is better, however this is not necessarily the case (some of the green coloured ones can be large but also tender). And as with all vegetables, I never select ones that are bruised, blemished or withered

INGREDIENTS AND PROCESS
Select and clean the artichokes carefully (as described in my previous post, Carciofi – artichokes and how to clean them). Cut the bases off flat so that they can stand up in a saucepan. Select the size of the saucepan carefully – you do not want them falling over, the artichokes should be close together. Do not forget to include the cleaned stems to add to the braise and keep the artichokes in acidulated water as you work.

Carciofi hero

INGREDIENTS

I include one artichoke per person and each artichoke only needs 2-3 teaspoons of stuffing.

STUFFING: Combine the ingredients for the stuffing in a bowl. This ratio is good: 1 tablespoon of fresh breadcrumbs (made of good quality bread), 1 teaspoon of each – chopped parsley, extra virgin olive oil and grated cheese (you can use parmesan, but generally pecorino is traditionally Sicilian) and some chopped garlic to taste.

Drain the artichokes, spread the leaves (especially in the centre) and sprinkle salt and pepper in between the leaves. Push the stuffing mainly in the centre and if there is any left over, between the leaves. I use my fingers.

Arrange the artichokes standing upright in a pan, put the stems between them and drizzle well with more extra virgin olive oil. Add enough cold water to reach to about 1cm below the artichokes. Cook slowly with a lid for about an hour. Having lived in Trieste, I always add a splash of white wine and sometimes a little stock or a good quality vegetable stock cube to the poaching liquid.

If you are adding peas, broadbeans and/or potatoes just add them to the poaching liquid. The potatoes can go in at the same time, the peas and broadbeans about 15 minutes before the artichokes are cooked. ‘Those Italians’ would cook them all at the same time –they like their food overdone, but maybe they are right and there is more flavour.

I like to present carciofi as a single course – they are too fiddly to eat as an accompaniment to a main course.

Fabulous!!

Key in “artichokes” in search button for more artichoke recipes.

4 thoughts on “CARCIOFI IMBOTTITI (Stuffed artichokes)”

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  2. hi,, i am in my 50’s and have only had a piece of an artichoke once at 19 from my sister that she dipped in some , i think mustard sauce and told me to just hold it between my teeth and get the insides out….I have read your recipe for the stuffed chokes ..but how do you eat them.? This might .seem like a silly question but I really want to make this and as you have said, you really don’t need a knife and fork.. ,I really have never seen anyone eat them except as the dip way i explained earlier..So how do you get the stuffing and the choke out to eat at the same time? And also I love potatoes in anything ,will a centimeter of stock cook them? how small do i cut them? i loved overcooked veges , and I have lived in Spain for 4 years and the whole world of food has opened up to me since I was 25. but chokes have always intimidated me… please help thank you lynne

    1. Yes eating artichokes can be a challenge if you have not eaten them before. But you have and you appear to know the following – the outside leaves are eaten as you say.
      Begin with the outer leaves, they will be woody and fibrous. The bottom part of each leaf is the edible part so you need to scrape off the tender bits of the bottom of each leaf by closing your teeth on it, and pulling the leaf outwards.
      Continue this process until you get to the softer leaves and you will find that that you will be eating more and more of each leaf until eventually you can eat the whole leaf. At this stage use your fingers or a fork and knife to eat the stuffing and the centre. If there is a choke you will know about it- it will not be nice to eat so just remove it with your fingers or fork.
      Having said all that, I sometimes target the centre and stuffing first;there are no set rules. There is plenty of information on the web about this with pictures.
      Yes, potatoes can be cooked in stock… You may need more stock than 1 centimeter but you can keep on adding more stock (or water) as they cook if you think they need it. As for the size of potatoes, well…I would refer to a a medium sized potato as being 8 centimeter. Cut each potato in half.
      Enjoy them- don’t get hung up about them!
      M

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