Sicilian Stuffed Artichokes and an Organic Grillo Wine #ItalianFWT

I served Sicilian Stuffed Artichokes as the first course for our NYE Dinner.  Artichokes are not the easiest of foods to pair with wines but I decided to take a leap of faith and opened up a bottle of Grillo from Sicily.

The Italian Food Wine and Travel club are kicking off 2023 with a visit to Sicily hosted by Cam of Culinary Cam.  Let's take a look at the other wines being showcased today........

• Aeris Etna Bianco Superiore + Seafood Pasta by ENOFYLZ Wine Blog
• A Journey Across Sicily with Donnafugata by Vino Travels
• An Enchanting Sweet Wine: Donnafugata Ben Ryé Passito di Pantelleria DOC Sicilia by Grape Experiences
• An Intro to Five of Sicily’s Native Grapes and Its Unique Cuisine Inspires Island Dreams by Wine Predator...Gwendolyn Alley
• Capodanno: Ending 2022 with an Indigenous Sicilian Grape + Spaghetti ai Ricci di Mare by Culinary Cam
• Cortese - Organic Wines from Sicily Championing Biodiversity by Crushed Grape Chronicles
• Easy Air Fryer Salmon with Chardonnay from Sicily by Cooking Chat
• Famiglia Tasca shares its love for Nero d’Avola by My Full Wine Glass
• Frappato and Biodiversity at Santa Tresa Winery by Savor the Harvest
• Sicilian Stuffed Artichokes and an Organic Grillo Wine by A Day in the Life on the Farm
• Sicily’s Frappato, a Good Match With Seafood and Pasta Pomodoro by The Wine Chef
• Tasca- A Sicilian Icon by Avvinare

Grillo is a new to me varietal but tasting notes describe it as a medium bodied, dry wine with a lot of acidity.  I thought that these were qualities that would lend to a decent pairing with the stuffed artichokes that I was serving.

This grape grows well in Sicily as it enjoys a hot, dry climate.  It has become a very popular wine as it is crisp but savory.  Some compare it to Pinot Grigio but I found it to have a bit more body than the Pinot Grigios that I have enjoyed.  

I didn't realize that Grillo is one of the grapes used for Marsala, so I guess I have had it before when making Chicken Marsala.  This bottle of Grillo tasted nothing like Marsala wine.  It was crisp and dry but not puckery at all.  There is no sweetness to this wine but there is a lot of herbal notes and it paired reasonably well with the stuffed artichokes and very well with the Glazed Salmon that followed as the entree.

Cam is hosting us all in a live Facebook chat on Saturday at 11 AM.  I have never done Facebook Live so it will be a new experience for me.  I'm not sure how you join in this chat but if you stop by Culinary Cam's Invitation Post and let her know you would like to join in the discussion, I'm sure she will be happy to include you.  

If you like Stuffed Artichokes this is an easy, delicious recipe that makes a great first course or light lunch.  Enjoy and Happy 2023 to you and yours.

Appetizers, First Courses, Artichokes

Appetizers

Sicilian

Yield: 2 servings

Author: Wendy Klik

Sicilian Stuffed Artichokes

Stuffed with bread crumbs and cheese then steamed until tender, these artichokes make an elegant start to a dinner.

Prep time: 15 MinCook time: 45 MinInactive time: 30 MinTotal time: 1 H & 30 M

Ingredients

• 2 artichokes
• 2/3 c. Italian bread crumbs
• 2 T. grated Parmesan Cheese
• 1 T. minced parsley leaves
• 1 clove garlic, minced
• salt and pepper, to taste
• juice of 1 lemon, divided

Instructions

1. Prepare the artichoke by soaking in cold water for 30 minutes.
2. Cut off the stem of the artichokes so that the bottom is flat.
3. Slice off the top of the artichoke and then cut off the pointy tip of each leave with scissors. You do not have to remove the choke. This can be done at the table by each diner once the leaves have been eaten so the heart can be enjoyed.
4. Turn the artichoke upside down and press firmly to spread open the leaves.
5. Cut the lemon in half and squeeze the juice of one half over each artichoke.
6. Combine the bread crumbs, cheese, garlic, parsley, salt and pepper in a small bowl. Pack this mixture into the artichokes and place flat side down into a small pot. Add enough water to the pot to cover the bottom leaves of the artichoke and place over med high heat.
7. Bring to a boil, reduce heat to a simmer, cover and cook for about 45 minutes, until tender and the leaves pull easily away.

Notes

Adapted from a recipe found at The Lemon Bowl.

Nutrition Facts

Calories

139.51

Fat (grams)

4.92

Sat. Fat (grams)

2.6

Carbs (grams)

20.61

Fiber (grams)

7.38

Net carbs

13.22

Sugar (grams)

4.55

Protein (grams)

6.6

Sodium (milligrams)

340.79

Cholesterol (grams)

4.35

Similar Recipes

ABC Dip (Artichoke, Brie, Crab)

Vegan Artichoke Hummus

Mediterranean Baked Chicken

https://adayinthelifeonthefarm.blogspot.com/2023/01/sicilian-stuffed-artichokes-and-organic.html

Property of A Day in the Life on the Farm