Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Grandpa Louie’s Sicilian Stuffed Artichokes; Carciofo


Few things ignite the deep flames of the fondest memories of my childhood like spending moments with Grandpa Louie and Grandma Lena at my parent’s cottage by the lake. If my siblings and I were fortunate enough, we would experience one of these three, rare occurrences; a sample of a freshly plucked purple fig from our grandfather’s much-loved Italian fig tree, to become Co-Captain on Grandpa’s John Deere circling his massive vegetable gardens or experiencing a few leaves of his spicy but luscious stuffed Carciofo. Here is Grandpa Louie’s addition to the archives of my recipes and the loving, valued early days of my mind.


2-3 large trimmed artichokes; ½ inch trimmed from tops to flatten and remove thorns. Remove stem. With a sharp knife, cut an X into stem area.

4 minced cloves garlic

2 tablespoons extra virgin olive oil, plus more for drizzling

½ teaspoon dried red pepper flakes

1 teaspoon fresh grated lemon peel

1 teaspoon salt

A few grinds of fresh cracked pepper

1 cup Italian-seasoned breadcrumbs

1 cup parmesan cheese

A few strips lemon peel


In a medium bowl combine minced garlic, dried pepper flakes, lemon peel, 2 tablespoons extra-virgin olive oil, 1 cup Italian-seasoned breadcrumbs and  Parmesan cheese; season with salt and pepper and mix well with your fingers to remove any lumps.

While holding trimmed artichoke over bowl of above ingredients, spread and sprinkle as many leaves as possible between the layers; filling about each stuffed leaf to half. Repeat until all artichokes are stuffed and mixture is used.  Drizzle 3 tablespoons extra-virgin olive oil on top.

Fill a large pot about 1/3 full with salted water and bring to a boil. Place metal vegetable steamer in pot, add trimmed, stuffed artichokes and add a few strips of lemon peel to the water; cover, lower the heat and simmer until the artichoke bottoms are fork-tender, about 55-60 minutes. Transfer to plates, cool slightly and serve with lemon wedges. Servings: 3-6

Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]

1 thought on “Grandpa Louie’s Sicilian Stuffed Artichokes; Carciofo”

Leave a Reply

%d bloggers like this: