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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

A Roman feast!But no Coliseum.

carciofi alla romana

Fourth row of the vineyard, another 3 artichokes ready to be picked! So to continue on the theme of missing Rome, I thought to do even the artichokes in the Roman way,  Carciofi alla romana. In this way, even if spread out over several days, I had a full Roman meal. Stuffed Zucchini flowers for starters  (antipasto),  carbonara ( primo) and artichokes  (secondo). The nice thing is that I didn’t even feel full! Anyway the recipe is very simple and the cooking time is short.  So , although I can’t supply the Coliseum , you too can enjoy a Roman feast.
Ingredients for 4 people:
8 artichokes
1 lemon
1 clove garlic, finely chopped
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
50 grams breadcrumbs
Evo Oil
Salt
How to do it:
Clean the artichokes by removing the outer leaves first and beard inside. Put these in a container with water and lemon juice (this will prevent that becoming  dark). In a bowl combine the herbs, garlic, bread crumbs,  Evo oil and salt . Mix well.  Using a teaspoon, fill the artichoke heads  with the  bread crumb stuffing. Rub salt over the surface and place the artichokes in a nonstick pan upside down.  Dribble a circle Evo oil around each Artichoke . Let them cook lightly for two minutes over a gas ring. Then add water until  you reach the middle of the heads ,  cover the pan with a lid. Cook for 20 minutes. Serve hot.

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