Carciofi a Viddaniedda
The president of the Fiordaliso circle, Pina Geraci, prepares Carciofi a Viddaniedda, a typical side dish of Palermo tradition. The flagship product of local agriculture is seasoned with minced onion, parsley, breadcrumbs, grated pecorino cheese (or Parmesan); everything is then cooked in a pot, with the addition of salt, pepper, and water that covers the artichoke halfway. The result is a tender and delicious dish.
Ingredients for 4 people:
- 8 artichokes
- 8 tablespoons of breadcrumbs
- 4 tablespoons of grated Pecorino or Parmesan cheese
- 1 white onion
- A sprig of parsley
- Salt
- Black pepper
- Extra virgin olive oil
- 1 lemon
Preparation
Clean the artichokes by removing the outer leaves and leaving the heart intact. Soak them in cold water with the juice of one lemon for 4 minutes.
Rinse them with clean water and squeeze them well.
Prepare the filling with 8 tablespoons of breadcrumbs, 4 tablespoons of grated cheese, finely chopped raw onion, and add finely chopped parsley, salt, and pepper to taste.
Mix the filling, take the artichokes, and stuff them with the freshly made mixture, place them in a pot and add water to cover half of the artichokes, add salt and pepper to the water and drizzle a teaspoon of oil over each artichoke and finally put the lid on top.
From the beginning of the boiling water, let it pass at least 5 minutes. Then serve them still hot.