STUFFED ARTICHOKES
alla SINATRA
STUFFED ARTICHIKES alla SINATRA
RECIPE :
4 large Artichokes
2 tablespoons Black Olives, chopped
3 tablespoons Grated Parmesan Cheese
1 Garlic clove, chopped
1 tablespoon chopped Capers
2 tablespoons fresh Parsley, chopped
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon dry Oregano
1/2 teaspoon Salt
1/2 teaspoon ground Black Pepper
1/4 cup Italian Olive Oil
PREPARARTION :
,
Rinse Artichokes under cold running water. With a sharp Knife, remove the stem, and cut 1 & 1/2 inches from the top of the artichoke. Pull the center leaves apart, and with a spoon, scraped the fuzzy choke from the center.
Place the Olives, Cheese, Salt, Capers, garlic, Parsley, Red & Black Pepper, and Oregano in a large mixing bowl.
Gradually add the Olive Oil to bread crumbs, stirring to mix, and mixture is moistened. Spoon the bread crumb mixture into the center of the Artichokes and in-between the leaves.
Place the Artichokes in a baking pan. Add 1 cup of water to the pan, Drizzle a 1/4 cup Olive Oil over the artichokes. Cover the artichokes with aluminum foil.
Bake the Artichokes in a 350 degree oven for 1 hour.
Remove the foil from the pan. Turn heat up to 400 degrees and bake for about 12 minutes.
Serve the Artichokes. Place each artichoke on a plate, and pour pan juices over the Artichokes.
Serve and Enjoy !!!
NONNA BELLINO’S COOKKBOOK
RECIPE – ARTICHOKES alla SINATRA
RECIPES of GIUSEPPINA BELLINO
Of LERCARA FRIDDI – SICILY
The SICILIAN TOWN WHERE The SINATRA
FAMILY is From
SINATRA EATS
On The Set of MAGAMBO
With GRACE KELLY, AVA GARDNER
And CLARK GABLE
And Director JOHN FORD
Shot on Location in Equatorial AFRICA
1952
Note : Frank Sinatra was not in this movie. He was visiting his wife Ava Gardner
on the set.
FRANKIE
by Peter Max
Look for “SINATRA EATS”
A Biographic Cookbook by Bestselling Italian Cookbook Author
Daniel Bellino Zwicke
Right Now, the Closest Thing to a SINATRA COOKBOOK
is – GRANDMA BELLINO’S COOKBOOK –
“Recipes From My Sicilian Nonna”
by Daniel Bellino Zwicke
FLIGHTS & HOTELS WORLDWIDE
HOTELS WORLDWIDE
Cooking Italian 
This recipe didn’t just feed my curiosity — it stirred something soulful. The way it honors Sinatra’s Sicilian roots through humble, flavorful artichokes reminded me instantly of the food traditions I encountered during my recent Kathmandu–Pokhara–Chitwan tour.
Reading about Artichokes alla Sinatra, I couldn’t help but think of walking through the food alleys of Basantapur, Thamel, and Jhochhen — where the scent of grilled buff choila, steaming bara soup, and crispy chatamari fills the air. Like Sinatra’s family recipes, these Newa dishes aren’t just meals — they’re living, breathing reflections of the society that shaped them.
Whether it was a home-cooked platter in a Pokhara homestay or a smoky street-side kitchen in Kathmandu, each dish spoke of generations past — just like Nonna Bellino’s. Simple ingredients, deep roots, and a whole world of meaning folded into every bite.
This post felt like visiting someone’s home rather than reading a recipe — warm, nostalgic, and rich with love. Thank you for sharing this edible piece of heritage. It reminded me that whether in Sicily or the Kathmandu Valley, the best recipes are the ones that carry memory.
https://www.himalayaheart.com/trip/kathmandu-pokhara-chitwan-tour
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So glad you enjoyed. Thanks for commenting. Daniel Bellino
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Thank you, Daniel 🙏 Your recipes and stories resonate so deeply because they celebrate not just food, but the heritage behind it. Reading your piece reminded me how flavors connect cultures across continents — from Sicily to the Himalayas.
In Nepal too, food is memory — whether it’s Newa dishes in Kathmandu’s old quarters or a homestay meal in Pokhara. If anyone feels inspired to taste this side of the world, I’d be honored to share our journeys through the Himalayas and its kitchens:
https://www.himalayaheart.com/trip/kathmandu-pokhara-chitwan-tour
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