Stuffed artichoke breadcrumbs

Here is the Sicilian Way to prepare an artichoke. This recipe is one of our favorites. The herbaceous artichoke taste, savory cheese, caramelized shallot flavors, and crispy breadcrumbs make this dish wonderfully balanced, simple, and delicious.

Often the most simple recipe, especially in an ancient place like Sicily is the result of thousands of years of testing.

Well, if you an artichoke and you want to invest 30′ of your precious time, here is the process how to celebrate this beautiful vegetable.

Do find do it quite difficult on some passages? Why don’t cook with us online, we have the possibility there to follow you any step, just look at our online cooking class page

Now, let’s do Artichoke Sicilian Way.


  • 4 Artichokes
  • 80gr Breadcrumb 
  • 80gr Pecorino Cheese or Parmigiano 
  • 1 Garlic
  • a spring of parsley 
  • Extravirgin Olive Oil


Clean the artichokes by cutting the tough outer leaves and stems at the base. Peel the most tender part of the stalk and cut into pieces and set it aside.

With your hands, try to open the artichoke, creating a cavity inside. In a large pan over medium heat, put half the garlic in a pan with a little extra virgin olive oil and brown for about 5-7 minutes, as soon as it is golden brown add the cleaned stalks and cook over low heat with the lid on for about more 2 minutes.

Meanwhile, prepare the sauce.

Mix the bread crumbs, pecorino cheese, chop the remaining garlic, parsley, and pepper.

Fill the artichokes and place them side by side in a saucepan with 3 cups of water. Cook over very low heat for about 30 minutes.

The pan should be covered and you will have to wait until the water has evaporated completely. Once the water evaporates, the artichokes are done poaching and are now exposed to the high-heat of the pan, allowing for a crispier exterior to begin to develop. Once golden color is reached with the breadcrumbs (approximately another 12-15 minutes), remove from heat and serve warm. Buon Appetito!