A traditional recipe from Liguria, named so threatening, but the result delicious! Preparation time 1 hour and a half
difficulty of the recipe
 | Easy Recipe |
Ingredients
6 artichokes 1 clove garlic 1 teaspoon chopped parsley
5 to 6 tablespoons grated Parmesan breadcrumbs
100 grams of white wine to taste olive oil to taste
doses of this recipe are suitable for 2 people
Preparation
first clean the artichokes, removing the hard outer leaves and removing about a quarter of the top with the thorns.
also trim the bottom, cutting the flat base so the artichokes are standing.
Gently spread leaves to open the artichoke in the center, then with the help of a boxcutter and a spoon remove the "painters" internally.
Put the artichokes in water acidulated with lemon juice because it does not blacken.
Also clean the stems, removing the outer fibrous skin and keeping the inner core, tender.
finely chop the stems with the crescent.
Prepare the filling by mixing the chopped stems, breadcrumbs, Parmesan cheese, clove garlic, crushed and chopped parsley.
fill each artichoke with the mixture and cover the surface.
Place the artichokes upright in a baking pan, then add white wine and water to cover two-thirds.
Sprinkle the surface of the artichokes with a dribble of oil.
Cover with aluminum foil and bake in preheated oven at 180 degrees for about 40 minutes.
Remove the foil and put them in the oven for another 20 minutes, raising the temperature to 200 degrees.
In the last minutes to brown the surface with the help of the grill.
Serve warm.
Images
Other recipes
There may also be of interest:
| |  Stew Artichokes |
 sliced \u200b\u200bartichokes |  Pasqualina artichokes |
 squids and artichokes |
0 comments:
Post a Comment