Page 4 - 2020-2021 Holiday and New Year Recipe Book | University of Rochester
P. 4
Stuffed Artichokes
Submitted by Allison Scola ’94, ’95 T5
INGREDIENTS DIRECTIONS
Cook Time: 30 mins 1. Prepare artichokes by removing external,
Serves: 4 hard leaves and with sharp knife, cleanly cut
4 Medium fresh artichokes, washed and dried stem from the bottom to create a flat bottom
2 Shallots, diced surface. Open them by banging several
1 Bunch fresh Italian parsley, roughly chopped times, topside down, on clean, hard surface
discarding stems until they look like a blooming flower. Once
1¼ Cup plain breadcrumbs opened, place in deep sauté pan, season
2/3 Cup grated Pecorino Romano cheese with salt, set aside.
Salt and pepper 2. In a bowl, combine diced shallots,
Extra virgin olive oil breadcrumbs, cheese, chopped anchovies,
Water and chopped parsley.
4 Anchovy fillets in oil, roughly chopped 3. Season with pepper (*do not add salt, as
1 White potato (If necessary) anchovies seasoned the mixture).
4. Once combined, add olive oil a little at a time
“When I was a child, no holiday meal was while hand kneading mixture to get the
complete without my Sicilian grandmother consistency of meatballs. Add water if
Lorenzina’s stuffed artichokes. This recipe mixture becomes dry. You have the correct
is an updated version of hers, created by my consistency when some of the mixture easily
colleague in Sicily, Annalisa of GoSicily takes shape like Play-Doh.
Sicilian Cooking Experiences, and me for 5. Using your fingers to spread the center of the
my Experience Sicily clients. The anchovies artichoke open, like an open tulip, stuff the
give it an extra something that make these center the top with breadcrumb mixture.
so good and so Sicilian!” 6. Add water to sauté pan, filling to cover
bottom half of artichokes. Use the potato(s)
to fill the other spaces in pan keeping
artichokes upright. Cover pan, place on stove
on medium heat, and cook 30 minutes.
7. Artichokes are ready when you pull a test
leaf, and it is tender (and, if you placed a
potato in the pan, when you can pierce the
potato easily with a fork). .
8. Plate the stuffed artichokes and drizzle with
extra virgin olive oil.
Ho lid a y R e c ip e s
