Sunday, June 23 2024

Artichokes stuffed with “tappa dell’uovo,” are among the most beloved Sicilian recipes ever.

They are part of tradition and are really simple to prepare.

These artichokes, in fact, are always stuffed with flavored breadcrumbs but this is sealed inside with an egg “cap.”

This is why they are called in dialect “carciofi ca tappa i l’ovu” but also “carciofi attuppatti or ammuttunati.”

The stuffed artichoke is then cooked in a delicious tomato sauce!



Prep. Time: 20 minutes

Cooking Time: 40 minutes




  • 4 artichokes
  • 1/2 cup of breadcrumbs
  • 1/3 cup of Pecorino Romano cheese
  • 2 cloves of garlic
  • parsley to taste
  • salt and pepper to taste
  • extra virgin olive oil to taste



  • 2 eggs
  • salt to taste
  • grated Pecorino Romano cheese to taste



  • 1/2 cup of tomato puree
  • 1 clove of garlic
  • extra virgin olive oil to taste
  • water to taste
  • salt to taste



To prepare the famous stuffed artichokes with Sicilian-style cap, you have to start with the artichokes, which will have to be cleaned thoroughly before moving on to the stuffing.

Cleaning Artichokes: The Definitive Step-by-Step Guide


Now that the artichokes are ready you can move on to the breadcrumbs.

Mix together some breadcrumbs, grated pecorino cheese, chopped garlic cloves, chopped parsley, ground black pepper and salt if you like.

Also add a drizzle of oil and start mixing.

You should get a sandy, moist mixture.

Now take back the artichokes, let them drain well and then quickly tap each artichoke on the work surface and then open the leaves with your hands.

Stuff with the breadcrumbs prepared earlier.

First fill the middle part and then, making space between the leaves, add stuffing there as well. This will make the result even more mouthwatering.

Since you will then have to create the cap with the egg, do not fill the artichoke to the edge of the leaves, but leave a couple of inches of space so it will be easier to form the cap.

Once you have stuffed all the artichokes set them aside momentarily and turn to preparing the cap.

Add the eggs, cheese, some salt and chopped parsley to a bowl and beat with a fork.

Prepare a frying pan with extra virgin olive oil inside and heat it.

Take the first artichoke and, using a teaspoon, add the beaten egg to the surface until you have created a single layer.

Quickly flip the artichoke into the pan and cook over medium heat for a few minutes.

Do the same with all the artichokes.

At this point the cap is formed so when the egg is golden brown you can remove the artichokes from the pan and put them momentarily on a plate because you will have to prepare the sauce in which the artichokes will have to cook with the egg stage you just prepared.

Inside a saucepan, add extra virgin olive oil and a clove of garlic and sauté for a couple of minutes.

Next, add the tomato puree and stir.

Then add water so that the tomato puree cooks better.

Season with salt and then, when the sauce starts to get hot, plunge in the artichokes so they are submerged.

Cover with a lid and continue cooking until the artichoke is well cooked and the sauce has reduced.




You can also add chopped capers and anchovies to the breadcrumbs. Instead of breadcrumbs, however, you can use fresh breadcrumbs and pieces of cheese to add to the center of the artichoke.

Artichokes with the egg stage will keep for a maximum of 2-3 days in an airtight container stored in the refrigerator.

Before eating them again they should be heated in a microwave oven or again in a pot over medium heat for about 10 minutes.



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1 comment

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