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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