Vegetarian

Carciofi Ripieni alla Siciliana

Vegetarian
Authentic Sicilian
Authentic Italian
Authentic European
Portions2 peopleChangeTiming 85 minsView
Ingredients11 IngredientsViewSwitzerland37 % localView
  • 4  artichokes
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 20  grams breadcrumbs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  clove fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 1  pinch of ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 0.25  teaspoon ground black pepper
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 2  tablespoons lemon juice
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 50  millilitres olive oil
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 4  teaspoons olive oil
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 15  grams parmesan
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 15  grams parsley
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 10  grams Pecorino Siciliano
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 1  large potato
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1  pinch of salt
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    This ingredient is currently available from seasonal local production
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  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 4 artichokes and cut off any remaining stalks and about 1 cm of the tip
Add the artichokes and 2 tablespoons lemon juice to a large bowl, fill it with water until the vegetables are covered and let them soak for about 30 minutes
Peel 0.5 clove fresh garlic, wash 15 grams parsley and finely chop both
Heat up a small frying pan over medium heat for about 1 minute
Add 20 grams breadcrumbs to the frying pan and toast them for about 3 minutes
Transfer the breadcrumbs into a medium-sized bowl and let them cool down for about 3 minutes
Grate 15 grams parmesan and 10 grams Pecorino Siciliano into a small bowl
Add the grated cheese, the chopped garlic and parsley, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper and 50 millilitres olive oil to the breadcrumbs and mix well
Peel 1 large potato and quarter them
Season the potato quarters with 1 pinch of salt and 1 pinch of ground black pepper
Remove the artichokes from the water, press the leaves open and fill them with the breadcrumbs mixture
Arrange the filled artichokes and potato quarters in a large saucepan (placing the potatoes in a way that the artichokes are kept upright)
Pour around 2.5 decilitres water into the saucepan, add 4 teaspoons olive oil over the artichokes, cover the saucepan with the lid and cook them on low heat for about 45 minutes
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Carciofi Ripieni alla Siciliana

Italian flag
Sicily

Stuffed artichokes and potatoes served on a white plate
Timing 85 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 4  artichokes
  • 20  grams breadcrumbs
  • 0.5  clove fresh garlic
  • 1  pinch of ground black pepper
  • 0.25  teaspoon ground black pepper
  • 2  tablespoons lemon juice
  • 50  millilitres olive oil
  • 4  teaspoons olive oil
  • 15  grams parmesan
  • 15  grams parsley
  • 10  grams Pecorino Siciliano
  • 1  large potato
  • 1  pinch of salt
  • 0.25  teaspoon salt

Scan for more details

Tools

  • 1 small frying pan
  • 1 large saucepan with lid
  • 1 large bowl
  • 1 medium-sized bowl
  • 1 small bowl

Carciofi Ripieni alla Siciliana

Italian flag
Sicily

Instructions

Wash 4 artichokes and cut off any remaining stalks and about 1 cm of the tip
Add the artichokes and 2 tablespoons lemon juice to a large bowl, fill it with water until the vegetables are covered and let them soak for about 30 minutes
Peel 0.5 clove fresh garlic, wash 15 grams parsley and finely chop both
Heat up a small frying pan over medium heat for about 1 minute
Add 20 grams breadcrumbs to the frying pan and toast them for about 3 minutes
Transfer the breadcrumbs into a medium-sized bowl and let them cool down for about 3 minutes
Grate 15 grams parmesan and 10 grams Pecorino Siciliano into a small bowl
Add the grated cheese, the chopped garlic and parsley, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper and 50 millilitres olive oil to the breadcrumbs and mix well
Peel 1 large potato and quarter them
Season the potato quarters with 1 pinch of salt and 1 pinch of ground black pepper
Remove the artichokes from the water, press the leaves open and fill them with the breadcrumbs mixture
Arrange the filled artichokes and potato quarters in a large saucepan (placing the potatoes in a way that the artichokes are kept upright)
Pour around 2.5 decilitres water into the saucepan, add 4 teaspoons olive oil over the artichokes, cover the saucepan with the lid and cook them on low heat for about 45 minutes