Carciofi arrostiti
in dialect: cacocciuli arrustuti
Artichokes roasted with garlic, parsley and olive oil
Carciofi arrostiti are whole artichokes opened up, stuffed with garlic, parsley and salt, filled with olive oil and roasted until the outside chars and the heart is tender.
The story
In late winter, Sicilian markets and roadside grills fill with whole artichokes roasting over embers, the outer leaves blackened and the oil bubbling in the centre. You eat them with your fingers, pulling off the leaves. At home, a hot oven does the job.
Ingredients
Method
1Prepare
Cut the stems to 2 cm and pull off the toughest outer leaves. Rub the cut parts with lemon. Holding each artichoke by the stem, tap it upside down hard on the board so the leaves open out.
2Stuff
Push slices of garlic, parsley, salt and pepper down between the leaves. Stand the artichokes upright, packed tightly, in a small roasting dish and pour a tablespoon of oil into the centre of each.
3Roast
Pour 100 ml (⅓ cup) of water into the dish, cover with foil and roast at 200°C (400°F) for 35 minutes. Uncover and roast for 10–15 minutes more, until the outer leaves are dark and crisp and a knife slides easily into the base.
Tips for success
- Over a barbecue: stand them directly in the embers for 30–40 minutes, topping up the oil as they cook.
Variations
- Add a little grated pecorino and breadcrumbs with the parsley.
Making ahead and storing
Best warm, the day they are made.
What to drink
Artichokes are hard on wine; a crisp, unoaked Grillo or Catarratto copes best.
Carciofi arrostiti: your questions
How do I eat them?
Pull off the leaves one by one and scrape the soft base of each with your teeth, then eat the tender heart.
Cooked it? Show us.
We are building this collection from real kitchens, not stock photos. If you make Carciofi arrostiti, send us a photograph of your plate and, with your permission, we may feature it here with your name.
Send your photo →