(“Carciofi Ripieni” – “Cacocciuli Chini”)
In Sicily the artichokes are a widely cultivated vegetable and stuffed artichokes are frequently cooked and well
liked by the majority of people.
The stuffed artichokes can be served as a side dish or eaten at the end of dinner and enjoyed with a glass of wine;
they can be cooked in an oil and water emulsion, baked, broiled or stewed in a light tomato sauce.
The ingredients used in the stuffing are different from family to family, and from town to
Sicilian Style -Cacociuli Chini-
Carciofi Farciti alla Siciliana
Artichokes Palermo Style- Carciofi Farciti
Artichokes Palermo Style Attuppati
in Tomato Sauce
Artichokes Catania Style - Carciofi Ripieni
with Anchovies Stuffing - Carciofi Farcite con
Artichokes Messina Style - Carciofi Ripieni
Artichokes Enna Style - Carciofi Ripieni
Artichokes Syracuse Style - Carciofi Ripieni
Artichokes Trapani Style - Carciofi Ripieni a
Artichokes Agrigento Style - Carciofi Ripieni
all’Agrigentina Cacocciuli ‘a
In general in the eastern part of Sicily, a small amount of breadcrumbs are used, sometime mixed with capers, along
with the unfailing garlic, parsley and cheese, In the central part of the Island the stuffing is mostly made
without bread but with extra garlic, onion, herbs and either the Piacentino, a local cheese or the pecorino cheese.
In other towns very little garlic and breadcrumbs are used and the stuffing is full of flavors made with parsley,
capers, virgin olive oil and either salted anchovies or pecorino cheese. In the provinces of Palermo and
Trapani herbed breadcrumbs and caciocavallo or pecorino cheese are the predominant elements and in some old recipes
currants, pine and almonds nuts are used to make the stuffing.
Another way to make stuffed artichokes is to simply fill them with parsley, garlic, salt and pepper and cooking
them upside down with some olive oil and water for 35/40 minutes or until tender. Every Thursday, at Joe’ of Avenue
U, we cooked stuffed artichokes this way, we called themCarciofi in Bianco
Farcite and before serving them, we spooned on top of each
artichoke some of the cooking liquid remaining in the pot and drizzled each artichokes with a tablespoon of olive
oil sautéed with garlic and parsley.
Every household has their own recipe for the stuffing and their own way to cook the artichokes making this popular
vegetable into a tasty, delicious and nutritious treat.
Mainly all cooks use the same basic ingredients but by using more of a component or adding a special element which
is abundant locally, that it transforms and enhances the taste and produces a stuffed artichoke with a unique and
In the province of Messina, the artichokes are stuffed with cured meat or fresh sausages meat, in the Sicilian
countryside the artichokes are roasted in the open fire, simply stuffed with garlic and oil. In the province of
Agrigento, roasted artichokes are baked in the open fire inside Spanish tiles covered with another tile topped with
In Enna the garlic is mixed with onions and Piacentino Ennese,a local pecorino cheese, without the breadcrumbs, and
in Trapani where the anchovies and the capers are present in many preparations, they are the primary taste in the
stuffing of the artichokes.
In Catania and in the surrounding territories, the stuffed artichokes are very appetizing, even when filled with
few and simple ingredients. They are delicately scented with garlic, enriched with both grated and crumbled cheese
and fragrant with parsley and pepper.
In Catania cheese is rarely combined with anchovies.
In our family business, la Focacceria Palermitana – Joe’s of Avenue U-in Brooklyn, stuffed artichokes were one of
the items in our menu that would never last to the end of the day, it did not matter how many we had prepared. We
stuffed the artichokes with a lot of breadcrumbs, herbs and cheese, exactly the same way that we made at home. Our
customers usually ate it as an appetizer or to end the meal with a glass of wine and enjoyed the tasty and
home style artichokes, using their fingers to pick up the leaves heaping with the stuffing, to eat the pulpy part
of them. Looking at their face and their eyes, I knew their thoughts were back to yesterday, when their
mother or grandmother made them for the family.