Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Artichokes in Tomato Sauce - A Rustic Mediterranean Favourite
Discover these hearty Sicilian artichokes gently simmered in a rich tomato sauce - a comforting, flavour-packed dish perfect for sharing.
🛒 Ingredients
- ✓ 8 artichokes
- ✓ 3 garlic cloves
- ✓ 1 large onion
- ✓ 2 tbsp aged Sicilian pecorino, grated
- ✓ 100 g white breadcrumbs
- ✓ A handful of parsley
- ✓ 1 egg
- ✓ 1 lemon
- ✓ 50 g salami, finely chopped
- ✓ 800 ml tomato sauce
- ✓ 2 tsp Sicilian *strattu* (or tomato paste)
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Few dishes feel as warm and welcoming as Sicilian Artichokes in Tomato Sauce. This is proper comfort cooking - the kind of rustic, generous food you’d find on a family table during a long Sunday lunch.
The artichokes, tender and bursting with flavour, are stuffed with a savoury mixture of breadcrumbs, garlic, parsley, pecorino and just a touch of salami for richness. They’re then gently simmered in a silky tomato sauce, allowing every ingredient to meld beautifully.
Grown in the fertile lands around Niscemi and Cerda, Sicilian artichokes have a unique sweetness that shines when paired with slow-cooked tomato and a little sharp, salty cheese. It’s a dish that celebrates the heart of Sicilian cooking: simple ingredients, prepared with care, elevating everyday flavours into something truly memorable.
👨🍳 Preparation
- 1
Prepare the artichokes by removing the tougher outer leaves, then hollow out the centre to remove the choke. Place the hearts into lemon water to prevent browning.
- 2
In a bowl, mix the breadcrumbs with chopped garlic and parsley. Add a drizzle of olive oil, the chopped salami, pecorino, a little salt, pepper and the beaten egg. Combine well.
- 3
Drain the artichokes, pat them dry, season inside with salt and fill them generously with the stuffing.
- 4
Heat 5 tablespoons of olive oil in a pan and brown the stuffed artichokes upside down until the tops form a golden crust.
- 5
In a separate pan, sauté chopped garlic and onion, add the tomato paste, stir, then pour in the tomato sauce. Cook for about 30 minutes.
- 6
Add the artichokes to the sauce and cook for a further 40 minutes until tender.
- 7
Serve hot. The sauce is excellent tossed through pasta as well.
💡 Tips and Variations
Add capers or black olives to the filling for a saltier, more intense flavour. For a vegetarian version, replace the salami with Sicilian caciocavallo.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • Freeze once cooked for up to 1 month.
- • Reheat in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Pair these rich, tomato-simmered artichokes with a glass of Cerasuolo di Vittoria, a fruity Sicilian red whose tannins balance the dish’s bold flavours.
Thank you for cooking this traditional Sicilian dish. May these tomato-braised artichokes bring a touch of warmth and rustic charm to your table - and perhaps inspire a few shared meals along the way.
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