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Vegetarian, Italy

Sicilian stuffed artichokes with rice

Sicilian stuffed artichokes are artichokes filled with breadcrumbs, pecorino, garlic and parsley, braised gently in a pot and served with rice. This recipe serves 4, takes 70 minutes and is medium difficulty, for about €3.00 per person. The key is a moist, well packed filling and standing the artichokes close together so they steam in their own juices.

Tonight, Sicilian stuffed artichokes, scented with garlic, parsley and pecorino, with rice to soak up their juices.

Sicilian stuffed artichokes with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.00
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring

This is a dish where the artichoke turns tender at its heart while the leaves stay firm enough to pull off and bite one by one. The filling of breadcrumbs, pecorino and raw garlic flavors the flesh all the way through as it braises, and the juices left in the pot turn into the best part of the rice served alongside.

It's a spring recipe, best made when artichokes are in season and nicely plump, on a weekend or any evening when you have time to spare, since prepping and stuffing eight artichokes takes patience. Mon Chou suggests it as a change from the usual stuffed vegetables, with real Sicilian character from raw garlic and pecorino.

The ingredients

4 people

Fruits and vegetables

  • medium artichokes 8
  • lemon 1
  • garlic 3 cloves
  • flat leaf parsley 6 sprigs

Pantry

  • breadcrumbsoften in the pantry 100 g
  • basmati riceoften in the pantry 250 g
  • capers 1 tbsp
  • olive oiloften in the pantry 5 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • grated pecorino 80 g

Allergens Gluten, Lactose

The step by step recipe

  1. Snap off the artichoke stems, remove the tough outer leaves, trim the tops and rub with lemon.

    Drop each one into lemon water as you go so they don't turn brown.

  2. Mix the breadcrumbs, pecorino, chopped garlic and parsley, capers, 3 tablespoons of oil, salt and pepper.

    The filling should be moist, like wet sand, not powdery.

  3. Spread the artichoke leaves open and stuff the heart and the gaps between the leaves with the filling.

    Press the filling in firmly with your fingertips so it doesn't fall out during cooking.

  4. Arrange the artichokes tightly packed in a pot, add a glass of water and the remaining oil, cover and cook over low heat. 40 min

    Poke the base with a knife, it should feel tender.

  5. Cook the rice in salted water, drain it, and serve with the artichokes topped with their cooking juices. 12 min

    Spoon the juices from the pot over the rice, it's the best part of the plate.

Our tips to get it right

  • Pick artichokes that feel heavy and firm for their size, that's a sign they're full and not fibrous inside.
  • Spread the leaves open wide before stuffing, without breaking them, so the filling reaches all the way to the heart and not just the surface.
  • Keep a little water in the pot throughout cooking, if it evaporates too fast the artichokes will stick and scorch at the bottom.

The variations

  • Swap the pecorino for parmesan if that's what you have, the flavor will be a touch milder but the filling keeps the same texture.
  • For a caper free version, just leave them out, the filling stays flavorful thanks to the garlic and parsley.
  • To save time, make the filling the day before and stuff the artichokes right before cooking, you'll cut twenty minutes off the day of.

What to serve it with

  • A drizzle of extra raw olive oil
  • A simple green salad
  • A glass of lemon water

Storage

Stuffed artichokes keep for 2 to 3 days in the fridge in a closed container. They freeze well once cooked and cooled, and reheat in a skillet or oven with a splash of water so they don't dry out. Keep the rice separate and reheat it steamed or in the microwave.

Questions about this dish

Can you prepare stuffed artichokes ahead of time?

Yes, you can stuff them several hours ahead and keep them covered in the fridge until it's time to cook. The filling only benefits from the wait, as it has more time to flavor the artichoke.

How do you know when the artichokes are done?

Poke the base with the tip of a knife, it should slide in easily, which means the heart is tender. An outer leaf should also pull away without resistance.

Can you replace the breadcrumbs?

You can use gluten free breadcrumbs if needed, the result stays close to the original. Avoid fine semolina, it makes the filling too dense.

Why do the artichokes need to be packed tightly in the pot?

Packed close together, they stay upright instead of tipping over and steam gently in their own moisture. With too much room, they slump and cook unevenly.

How long does it take to make Sicilian stuffed artichokes with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Sicilian stuffed artichokes with rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Sicilian stuffed artichokes with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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