This week the Sunday Supper team is sharing recipes for lighter foods to balance out the indulgences that go along with all the feasting, parties and celebrations of the upcoming holiday season.
And what better than artichokes to eat lighter, healthier but still delicious food? Did you know that the total antioxidant capacity of artichokes is one of the highest reported for vegetables? Artichokes also aid digestion and help reduce cholesterol levels! So I say, they fit the bill perfectly. Today’s recipe is from the Sicilian town of Trapani, where my mother is from. In fact Carciofi alla Trapanese simply means Artichokes Trapani style. Sicily has some of the best artichokes in the world and they are a staple in winter Sicilian cooking, so I have always eaten plenty of them and made in many different ways. This variation is a very simple dish, made with everyday, humble ingredients. Yet it is one of the best ways to enjoy artichokes as they remain the star of the show. These should be eaten with your hands, by removing and nibbing on each leaf before eating the artichoke heart with your fork. They can be served as an appetiser or a side dish, or as a main dish (in this case, I would serve 2 per person). I really hope you enjoy them as much as I do!
Thank you very much to Kathia of Basic N Delicious for being such a great host!
Carciofi alla Trapanese #SundaySupper
Carciofi alla Trapanese - the recipe for a traditional and healthy Sicilian dish made with artichokes and a few simple ingredients.
Ingredients
- 4 artichokes
- 4 tbsp Pecorino Romano finely grated
- 4 tbsp breadcrumbs
- 3 tbsp parsley chopped
- 2 garlic cloves pressed
- Salt to taste
- 4 tbsp extra virgin olive oil
- Water
Instructions
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Cut the artichokes’ stems completely, so that the artichokes can sit up straight. Remove the outer most layer i.e. the hardest leaves. If your artichokes have thorns, cut off the end of their leaves.
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Wash the artichokes and bang them lightly on the benchtop with the opening facing down, so that the leaves slightly loosen up and open. This will make it easier to fill.
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Put the artichokes, upright, in a sauce pan.
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In a bowl, mix together the grated Pecorino Romano, breadcrumbs, chopped parsley, garlic and salt.
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Divide this mixture among the artichokes, and using your fingers, put it inside the leaves so it is evenly distributed.
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Drizzle the top of the artichokes with extra virgin olive oil.
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Pour some water in the saucepan (but make sure not to wet the top of the artichokes or the filling will go all soggy), up until it reaches 1/3 of the height of the artichokes (you may need to add a little more if your artichokes take a bit longer to cook).
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Cook on a low flame, covered, for about 20 to 30 minutes, depending on the artichokes you are using. To make sure they are cooked, pull one of the external leaves, if it comes out easily, they are cooked.
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Serve, warm or at room temperature, with their cooking juices.
Check out what other delicious recipes my friends from the #SundaySupper have come up with!
Drinks
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
Main Dishes
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
Side Dishes
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
Desserts
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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This is perfection on the plate, delicious appetizer and perfect for the holidays.
You’ve just convinced me I need to start eating more artichokes, Manu! Anti-oxidants agents and a delicious recipe to boot – I’m in! How wonderful, too, that you’ve got so many wonderful memories and connections associated with the Sicilian artichoke <3
I grew up eating artichokes, but rarely make them at home! You have inspired me to try them again soon. And, boy, do you have some gorgeous produce…those are gorgeous artichokes!!!
Great photos and your artichoke is making me drool!!
I make steam artichokes all the time but usually keep it simple. Love this and it’s not that much effort either.
Such a pretty artichoke. I am not usually a fan, but want to try this recipe.
Artichokes are a special treat for our family. We usually just steam them and dip the leaves and heart in butter with a little lemon and garlic but I’ve always wanted to try stuffing them. Thanks for the wonderful recipe, Manuela! I am always so grateful when someone shares a family speciality.
Wow. This looks fabulous I love artichokes!! But these. WOW! They look scrumptious!
Christie
http://akitchenhoor.blogspot.com/
Once again you have me drooling 🙂
What a simple and elegant addition to any Thanksgiving menu — would make such a great first course!!
I used to cook artichokes a lot when I was in the US but I haven’t since moving here. The last ones I bought were supposed to be ‘local’ but they were old and tough. I’m eager to try your recipe.
I love artichokes and love using the middle area for dips, etc. Pinning this to make them this way next time I make them!!
I didn’t know all of those health benefits of artichokes. It’s a good thing I like them so much!!
I’ve only had artichokes out and about, I guess I should start making my own. Since you lightened up a recipe I won’t feel so guilty.
I love artichokes! This sounds so elegant.
This is my mom’s favourite Italian appetizer!
This is almost too beautiful to eat!
Very nice! I hadn’t heard of this recipe before, although it’s very close to the way my grandmother (from Campania) made her stuffed artichokes. Always delicious!
PS: Love your new look!
Such a beautiful presentation, Manu!