06/03/2026
These Sicilian-inspired stuffed artichokes brought me right back to my childhood kitchen. 💛
My grandmother was Sicilian, but growing up our stuffed artichokes were a little more traditional. For this version, I added a Sicilian-inspired twist with anchovies, raisins, and pignoli nuts… and they came out absolutely incredible.
Stuffed between every leaf with breadcrumbs, pecorino romano, garlic, parsley, olive oil, and cheese, then slow cooked until buttery tender.
And yes… the heart really is the best part. 😊
FULL RECIPE ⬇️
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
Trim stems and tops from the artichokes and snip the sharp leaf tips. Soak in cold lemon water while preparing the stuffing.
Combine breadcrumbs, pecorino romano, garlic, parsley, anchovies, raisins, pignoli nuts, olive oil, salt, and pepper.
Stuff mixture between the leaves and into the center of each artichoke.
Place tightly into a heavy pot or Dutch oven. Drizzle generously with olive oil and add about 1–1½ inches of water to the bottom of the pot.
Cover and simmer on low until tender, about 1½–2 hours.
Broil briefly at the end for a golden top if desired.
To eat, pull off each leaf and scrape the soft filling and artichoke meat with your teeth until you get to the heart. 💛
