Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Crisp Artichoke Cutlets — A Burst of Mediterranean Flavour
These crunchy Sicilian-style artichoke cutlets make a delightful vegetarian dish, full of texture, sunshine and savoury charm.
🛒 Ingredients
- ✓ 3 artichokes
- ✓ 30 g plain flour
- ✓ 30 g butter
- ✓ 2 l milk
- ✓ 1 whole egg
- ✓ breadcrumbs, as needed
- ✓ extra-virgin olive oil, for frying
- ✓ 1 egg yolk
- ✓ 20 g grated Sicilian Pecorino
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
These Sicilian artichoke cutlets are a celebration of spring — crisp, golden and bursting with Mediterranean character. Artichokes have long held a special place in Sicilian kitchens, loved for their earthy sweetness and firm texture, and here they take centre stage in the most comforting way.
This recipe transforms humble artichokes into something utterly irresistible: slices coated in a rich Pecorino-laced béchamel, dipped in egg, crumbed and fried until beautifully crunchy. They’re perfect as a light main, a sharing platter for a family dinner, or even a sunny al fresco lunch.
And yes — even the little ones tend to love them.
👨🍳 Preparation
- 1
Trim the artichokes, removing the tougher outer leaves, and boil until tender.
- 2
Slice them into even pieces.
- 3
Make a béchamel by melting the butter in a small pan, adding the flour and stirring well, then gradually pouring in the milk until smooth and thick.
- 4
Stir the Pecorino, egg yolk, salt and pepper into the béchamel.
- 5
Dip each artichoke slice into the béchamel and place on a plate to set slightly.
- 6
Coat in beaten egg, then press into breadcrumbs.
- 7
Fry the cutlets in hot olive oil until golden.
- 8
Drain on kitchen paper and serve immediately.
💡 Tips and Variations
For a bolder flavour, stir a little finely chopped garlic into the béchamel.
If you prefer a lighter take, bake the cutlets in a preheated oven at 180°C for about 20 minutes, turning halfway through.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked cutlets for up to 1 month.
- • Reheat in the oven at 160°C for about 10 minutes before serving.
🍷 Pairing
Serve these artichoke cutlets with a glass of Sicilian Grillo — its bright, fruity notes offer a refreshing contrast to the rich, crunchy coating.
Thank you for cooking along! These artichoke cutlets are a wonderful way to bring the flavours of Sicily to your table — simple, satisfying and packed with Mediterranean warmth. Enjoy every bite.
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