Stuffed Artichokes Caltanissetta Style
(“ Carciofi Ripieni alla
Nissena” - “Cacocciuli Chini 'a Nissinisi”)
The anchovies and toasted breadcrumbs, the fresh and floral aroma of the cheeses and their pungent tang, the
peppery flavor of the parsley, the hardly noticeable scent of garlic, the flavorful local olive oil and the
sweetness of the artichokes combine to produce the Cacocciuli Ripieni alla
This delicacy full of contrasting flavors and with elegant taste, is easy to prepare and enjoy as a snack, for a
lunch or to conclude a dinner.
6 artichokes trimmed for stuffing
½ cup of grated pecorino cheese
½ cup of diced provola or caciocavallo cheese
1 cup of breadcrumbs
½ cup of chopped parsley
3 roughly sliced garlic cloves
2 anchovy fillets
½ cup of olive oil
salt and pepper to taste
When preparing artichokes for cooking, wear utility gloves so you can avoid staining your hands. Prepare a basin
with water, acidulated with the juice of a lemon, to soak the artichokes after they are trimmed, to prevent
Wash the artichokes to remove sand, small stone or any foreign object.
Remove stem and discard hard outer leaves, the first 2 or 3 rows, until the artichoke’s leaves became light in
color and usually tender. Trim base cutting enough so the artichoke can stand up in the cooking pot. Cut off
one-third of the petals eliminating the pointy top.
Preparation of the
In a medium size skillet, place 2 tablespoons of olive oil, the anchovies and smash them with the help of a fork.
In the same skillet, add the breadcrumbs, mix it well and on a medium heat, sauté until the breadcrumbs are lightly
toasted; set on the side to cool.
In a bowl combine the breadcrumbs, the grated and diced cheese, parsley, and mix well.
Bang the trimmed artichokes on the counter or cutting board to loosen the leaves, press them upside down and spread
the petals apart so they can be stuffed. Sprinkle each artichoke with some salt and pepper to taste.
Hold each artichoke over the top of the bowl containing the stuffing, sprinkle between the petals, pressing inside
the artichoke. Distribute equally any remaining filling to form a cover on top to crown each artichoke.
In a pot big enough to hold the artichokes, at a medium heat sauté the garlic with the remaining olive oil. Cool a
Place the stuffed artichokes close together in the pot with the garlic and oil; fill any empty space with a cup
filled with water and/or use aluminum foil as filler. Cover artichokes half way with cold water and to prevent
discoloration, add the ¼ of lemon after squeezing a few drops of the juice into the pot; also add a half teaspoon
Bring pot to a boil and simmer for 30/45 minutes. Check often and if needed add some water. Check if salt is needed
Artichokes are done when pulling a leaf, it comes off easily.
Spoon the top of each artichoke with some of the cooking liquid remaining in the pot. Serve hot or at room