Sicilian Stuffed Artichokes

This is an old Sicilian recipe given to me by my MIL.

Step: 1

Cut the stems and the tops off each artichoke. Wiggle the artichoke back and forth with your thumbs to open the leaves. Snap off and discard the tough outer leaves.

Step: 2

Place lemon wedges in a large bowl of water. Soak artichokes for 30 minutes.

Step: 3

Remove the artichokes from the water and shake off excess water. Insert slices of pecorino Romano cheese between the artichoke leaves. Place a garlic clove into the centre of each artichoke.

Step: 4

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Arrange artichokes upright in the steamer. Drizzle olive oil over the artichokes and water; add salt. Bring water to a boil. Cook artichokes until the cheese in the centre has melted and you can easily pull an outer leaf away, about 1 hour.

Per Serving: 365 calories; protein 23.9g; carbohydrates 23.1g; fat 22.4g; cholesterol 59mg; sodium 872.9mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .