Sicilian-Inspired Stuffed Artichokes | Italian Family Style Recipe

These Sicilian-inspired stuffed artichokes are one of those old-school Italian dishes that feel like Sunday dinner and family all wrapped into one recipe. 💛 My grandmother was Sicilian, but our family made stuffed artichokes a little more traditionally growing up. For this version, I added some Sicilian-inspired flavors like anchovies, raisins, and pignoli nuts while still keeping that comforting Italian-American feel I grew up with. Tender artichokes are stuffed between every leaf with a savory breadcrumb filling made with pecorino romano, garlic, parsley, olive oil, and cheese, then slow cooked until buttery soft. And yes… I show you how to eat them too. 😊 #FromToffeeToTable SICILIAN-INSPIRED STUFFED ARTICHOKES INGREDIENTS 6 large artichokes 1 lemon, halved 4 cups Italian seasoned breadcrumbs 1 1/4 cups Pecorino Romano cheese, grated (plus extra for topping) 5 cloves garlic, minced 1 cup fresh parsley, chopped 1/3 cup olive oil (plus more for drizzling) 4 anchovy fillets, finely chopped 1/4 cup raisins 1/4 cup pignoli nuts Salt and black pepper to taste Water for cooking ⸻ INSTRUCTIONS 1. Prep the artichokes Trim the stems so the artichokes sit flat. Using kitchen scissors, trim the sharp tips from the leaves. Cut about 1 inch off the top of each artichoke. Spread the leaves open slightly and rinse well. Place the artichokes in a bowl of cold water with lemon while prepping the filling. ⸻ 2. Make the stuffing In a large bowl combine: Italian breadcrumbs Pecorino Romano Garlic Parsley Anchovies Raisins Pignoli nuts Salt and pepper Drizzle in olive oil and mix until the filling resembles damp sand. Add a little more olive oil if needed. ⸻ 3. Stuff the artichokes Gently spread the leaves apart and stuff breadcrumb mixture between as many leaves as possible. Add extra filling to the center and top of each artichoke. ⸻ 4. Cook Place the artichokes tightly into a heavy pot or Dutch oven. Drizzle generously with olive oil. Add about 1 to 1 1/2 inches of water to the bottom of the pot. Cover and simmer on low for approximately 1 1/2 to 2 hours, or until the leaves pull away easily and the artichokes are tender. Add more water and some more olive oil if needed while cooking. ⸻ 5. Finish and serve Top with extra Pecorino Romano cheese before serving. To eat: Pull the leaves off one at a time and scrape the soft filling and tender artichoke meat with your teeth. The heart is the best part. 💛 ⸻ #stuffedartichokes #italianfood #sicilianfood #comfortfood #fromtoffeetotable