Easy to make, delicious and absolutely beautiful to look at! This Sicilian Stuffed Artichokes, or “abbuttunati” or “abbottonati” artichokes are among the most beloved Sicilian dishes! Let’s explore the recipe and some helpful tips together.
One of Sicily’s most popular recipes is undoubtedly the “ammudicati” artichokes (from “muddica,” meaning breadcrumbs in Sicilian dialect), also known as Sicilian-style stuffed artichokes. In reality, this recipe is just one of the many names given to Sicilian artichokes stuffed with breadcrumbs. For instance, there are also “abbuttunati” artichokes, or “buttoned” artichokes with breadcrumb filling, where the stuffing is sealed with an egg on top.
One of the most popular recipes in Sicily is undoubtedly that of artichokes stuffed with breadcrumbs, or “ammudicati” artichokes (from “muddica,” which in Sicilian dialect means breadcrumbs). In reality, this recipe is prepared differently in every family, and “ammudicati” artichokes is just one of the many names given to Sicilian artichokes stuffed with breadcrumbs. For example, there are also “abbuttunati” artichokes, or “buttoned” artichokes stuffed with breadcrumbs, where the filling is sealed (i.e. closed with a button) with an egg on top.
No matter how you decide to prepare them, the recipe for stuffed Sicilian artichokes with breadcrumbs is incredibly simple, accessible to all, yet truly extraordinary. An intense flavor and such an easy preparation that bringing this dish to the table will be a breeze for anyone!
This recipe comes straight from the kitchen of a Sicilian friend of mine. In this case, she aromatizes it with breadcrumbs, garlic, caciocavallo cheese, anchovies, eggs, and parsley, but you can also add capers according to your taste preferences. The result will always be spectacular!
So, let’s dive into the recipe for Sicilian-style “abbuttunati” artichokes.
Carciofi Abbuttunati Ingredients
Ingredients for 4 artichokes:
- 100 g breadcrumbs, preferably wholemeal (about 1 cup)
- 40 g grated caciocavallo cheese (2 tablespoons)
- 3 cloves of garlic
- 4–5 anchovies
- Olive oil
- Black pepper
- A pinch of salt
- Fresh thyme and oregano (preferably) or parsley
- 1 egg
- 4 artichokes
How to Make Sicilian Abbuttunati Artichokes
Prepare the filling
In a medium bowl combine breadcrumbs, caciocavallo cheese, minced garlic, chopped anchovies, olive oil, salt, black pepper, and chopped herbs (1). Then add the egg (2) and work with your hands until you achieve a smooth, doughy consistency.
Prepare the artichokes
Start by preparing a large bowl of water and lemon juice, which will keep the artichokes from turning brown during preparation., which will keep the artichokes from turning brown during preparation.
Next, clean the artichokes. First, trim the stem and remove the outer leaves (3). Continue removing leaves until the remaining ones are lighter in color and detach easily. Now, cut the remaining leaves in half to remove the thorns at the tips. Spread the artichokes open with your hands to form a flower shape. Using a sharp knife, remove the choke and any remaining thorny small leaves. Trim the stem further if needed, so the artichoke can stand upright without toppling over. This allows you to arrange them easily in the pot later.
Once cleaned, immerse the artichokes in the lemon water solution prepared earlier. Continue with the remaining artichokes.
When you’re done, remove the artichokes from the water and spread them open by first tapping them on the work surface (4), then spreading the leaves with a circular hand motion. This creates spaces to hold the breadcrumb filling.
Add the breadcrumb mixture to the center of each artichoke (5), pressing it into the bottom with your fingers. Continue adding breadcrumbs until the spaces between the leaves are also filled.
Cook the Artichokes
Arrange the stuffed artichokes in an oiled pot and add water until it just covers the stems. Pack the artichokes tightly together to prevent them from toppling over (6).
NOTE — The water should only reach the stems, allowing for steam cooking and preventing the filling from getting wet.
Cover and cook until the artichokes are tender. Ensure the water does not completely evaporate during cooking. To check doneness, detach a leaf — if it comes off easily, the artichoke is ready.
Serve your Sicilian Stuffed Artichokes
Versatile and packed with flavor, stuffed artichokes can be served as an appetizer or a vegetarian main course. This classic Sicilian recipe showcases the simplicity and vibrant flavors of the region’s cuisine. Enjoy the authentic flavors of Sicily in every bite!
Sicilian Stuffed Artichokes Video Tutorial
Abbuttunati Artichokes: Storage Instructions
These traditional Sicilian-style stuffed artichokes are not only delicious when served warm, but they also make for an excellent cold dish. You can enjoy the leftovers the next day by simply storing them in an airtight container in the refrigerator for up to two days.
Sicilian Stuffed Artichokes: The Flavorful Recipe for “Carciofi Abbuttunati”
Ingredients
- 100 g breadcrumbs preferably wholemeal
- 40 g grated caciocavallo cheese
- 3 cloves of garlic
- 4-5 anchovies
- Olive oil
- Black pepper
- A pinch of salt
- Fresh thyme, oregano, parsley mix chopped
- 1 egg
- 4 artichokes
Instructions
- In a medium bowl combine breadcrumbs, caciocavallo cheese, minced garlic, chopped anchovies, olive oil, salt, black pepper, and chopped herbs.
- Then add the egg and work with your hands until you achieve a smooth, doughy consistency.
- Prepare a large bowl of water and lemon juice, which will keep the artichokes from turning brown during preparation.
- Next, clean the artichokes. First, trim the stem and remove the outer leaves. Continue removing leaves until the remaining ones are lighter in color and detach easily. Now, cut the remaining leaves in half to remove the thorns at the tips. Spread the artichokes open with your hands to form a flower shape. Using a sharp knife, remove the choke and any remaining thorny small leaves. Trim the stem further if needed, so the artichoke can stand upright without toppling over. This allows you to arrange them easily in the pot later.
- Once cleaned, immerse the artichokes in the lemon water solution prepared earlier. Continue with the remaining artichokes.
- When you’re done, remove the artichokes from the water and spread them open by first tapping them on the work surface, then spreading the leaves with a circular hand motion. This creates spaces to hold the breadcrumb filling.
- Add the breadcrumb mixture to the center of each artichoke, pressing it into the bottom with your fingers. Continue adding breadcrumbs until the spaces between the leaves are also filled.
- Arrange the stuffed artichokes in an oiled pot and add water until it just covers the stems. Pack the artichokes tightly together to prevent them from toppling over.
- NOTE — The water should only reach the stems, allowing for steam cooking and preventing the filling from getting wet.
- Cover and cook until the artichokes are tender. Ensure the water does not completely evaporate during cooking. To check doneness, detach a leaf — if it comes off easily, the artichoke is ready.
