STUFFED SICILIAN ARTICHOKES

CARCIOFI IMBOTTITI ALLA SCILIANA (STUFFED SICILIAN ARTICHOKES)

BY TRUDI SOLDI

4 LARGE ARTICHOKES 4 CHOPPED ANCHOVY FILETS

1 CUP BREAD CRUMBS 2 CLOVES GARLIC, CHOPPED

4 TBS GRATED CACIOCAVALLO CHEESE 2 TBS FRESH CHOPPED ITALIAN PARSLEY

6 TBS OLIVE OIL SALT & PEPPER TO TASTE

CUT OFF STEMS & ABOUT 1/2 INCH TIPS OF ARTICHOKES. REMOVE OUTER LEAVES. WASH CAREFULLY. TAP ON TABLE TO SPREAD LEAVES OPEN. SHAKE OUT ALL WATER.

MIX THOROUGHLY BREAD CRUMBS, GRATED CHEESE (CAN USE PECORINO GRATED CHEESE) CHOPPED PARSLEY, ANCHOVIES, GARLIC, SALT & PEPPER. DIVIDE MIXTURE INTO 4 PARTS, DISTRIBUTE ONE PORTION BETWEEN LEAVES OF EACH ARTICHOKE. THEN CLOSE. PLACE UPRIGHT IN SAUCEPAN TO FIT SNUGLY. POUR 1 TABLESPOON OF OLIVE OIL OVER EACH ARTICHOKE. PUT REMAINING OLIVE OIL IN SAUCEPAN. ADD 1 CUP WATER. COVER TIGHTLY; COOK SLOWLY FOR 1/2 HOUR OR UNTIL TENDER. TEST BY PULLING OUTER LEAF; IF IT COMES OUT EASILY, ARTICHOKES ARE DONE. WATCH WATER CAREFULLY; IF IT EVAPORATES, ADD A LITTLE MORE WATER.

SERVES 4… JUST PULL EACH LEAF OF ARTICHOKE AND EAT BREAD CRUMB MIXTURE (NOT LEAVES) AS YOU GET TO CENTER OF ARTICHOKE BEWARE OF “CHOKE” AND AS THE SICILIANS DO ADD A GOOD BOTTLE OF WINE & ENJOY…