Artichokes Lazio style
Artichokes are a key dish of the Lazio culinary tradition and is a low-calorie recipe useful for those who want to lose weight and pay attention to the line.
Have you ever tried them? It is one of the best ways to cook an artichoke and be able to appreciate its organoleptic qualities without the 'confusion' created by condiments and sauces that cover its true flavor. The original recipe wants to use the artichokes, they are very tender, have no thorns and the internal beard is soft. For this recipe, garlic and parsley are used for the filling. Mint is indispensable in this recipe. That said, the use of white wine is banned, although you will find it in many recipes, the pan must contain as many artichokes as possible so that in cooking the hearts do not widen.
The result is a very tender artichoke with a crunchy end but with a rich and soft heart.
Ingredients
8 artichokes 2 cloves of garlicparsley to tastemint to taste4 tablespoons extra virgin olive oila lemonsalt and pepper to taste
Preparation
To prepare the artichokes first you must clean the artichokes by cutting most of the stem (leave only the final part which is the most tender), then remove the hardest outer leaves, finally cut the end of the artichokes and peel the stem. In a large bowl, squeeze half a lemon, add 2 glasses of water and soak your artichokes in acidulated water as you clean them. They must be well immersed. Now let's prepare the filling. Finely chop the garlic, parsley, mint, salt, black pepper and put the chopped ingredients in a bowl, salt and season with extra virgin olive oil. Remove the artichokes from the water and remove excess water. Spread the artichoke hearts with your fingers, gently so as not to break the leaves, and insert the newly prepared aromatic filling in the center and between the leaves. Bring your artichokes in a pan with the stem facing up and add 4 tablespoons of extra virgin olive oil and water. They will need to be covered to the beginning of the stem. Cover the pan with a lid. Cook the artichokes for about 40 minutes or until the artichokes are tender (stick a skewer in the heart). Serve the artichokes on a serving plate, collecting a little' sauce from the pan or adding a tablespoon of extra virgin olive oil. They are good both hot, warm, and cold. Enjoy your meal!
If you liked the recipe, let me know with a comment!
Artichokes are a key dish of the Lazio culinary tradition and is a low-calorie recipe useful for those who want to lose weight and pay attention to the line.
Have you ever tried them?
It is one of the best ways to cook an artichoke and be able to appreciate its organoleptic qualities without the 'confusion' created by condiments and sauces that cover its true flavor. The original recipe wants to use the artichokes, they are very tender, have no thorns and the internal beard is soft. For this recipe, garlic and parsley are used for the filling. Mint is indispensable in this recipe. That said, the use of white wine is banned, although you will find it in many recipes, the pan must contain as many artichokes as possible so that in cooking the hearts do not widen.
The result is a very tender artichoke with a crunchy end but with a rich and soft heart.
Ingredients
8 artichokes
2 cloves of garlic
parsley to taste
mint to taste
4 tablespoons extra virgin olive oil
a lemon
salt and pepper to taste
Preparation
To prepare the artichokes first you must clean the artichokes by cutting most of the stem (leave only the final part which is the most tender), then remove the hardest outer leaves, finally cut the end of the artichokes and peel the stem. In a large bowl, squeeze half a lemon, add 2 glasses of water and soak your artichokes in acidulated water as you clean them. They must be well immersed. Now let's prepare the filling. Finely chop the garlic, parsley, mint, salt, black pepper and put the chopped ingredients in a bowl, salt and season with extra virgin olive oil. Remove the artichokes from the water and remove excess water. Spread the artichoke hearts with your fingers, gently so as not to break the leaves, and insert the newly prepared aromatic filling in the center and between the leaves. Bring your artichokes in a pan with the stem facing up and add 4 tablespoons of extra virgin olive oil and water. They will need to be covered to the beginning of the stem. Cover the pan with a lid. Cook the artichokes for about 40 minutes or until the artichokes are tender (stick a skewer in the heart). Serve the artichokes on a serving plate, collecting a little' sauce from the pan or adding a tablespoon of extra virgin olive oil. They are good both hot, warm, and cold. Enjoy your meal!
If you liked the recipe, let me know with a comment!
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