Artyčoky a la Romana
19. May 2014
Another recipe I invited Gianfranco Coizz. Whoever other than the native Sardinian should be able to pass this discipline to the Central Europeans best.
A couple of days ago I ordered an artichokes box, but how many mothers do they have, there is still no time to play them in the right way, and it's all yet to be documented for you. So I combined pleasant and useful, visited Gianfranca and so I got some space for detailed photography. Thank you Gianfranco for a beautiful family afternoon and a common cooking! Here's a little about Gianfranc, this project and the link to his new blog , he has a lot to convey to us.
2
porce
Postup
1.
Prepare a lemon bath that prevents oxidation and subsequent blackening of artichokes on the cut. So, in one liter of water, squeeze the juice from one lemon. First clean the artichokes. You can be guided by photographs that I hope will give you a good idea.
Remove the outer leaves, clean the stem from the outer skin, cut the dried end of the stem, and the tips of the leaves. Also remove the center of the imaginary petals so that space is created just in the center of the fingertip. Put the artichokes prepared in this way immediately into a lemon-bath bowl.
Remove the outer leaves, clean the stem from the outer skin, cut the dried end of the stem, and the tips of the leaves. Also remove the center of the imaginary petals so that space is created just in the center of the fingertip. Put the artichokes prepared in this way immediately into a lemon-bath bowl.
2.
Mix the breadcrumbs with chopped parsley, two tablespoons of olive oil and garnished or finely chopped garlic. Remove one artichoke a second from the lemon bath and fill each center with this herb crumb. Everyone else toss and pepper to taste.
3.
In the middle pot, warm up enough olive oil so that when you add all the artichokes one by one with a cut down, at least one cm is submerged. Fry for 2-3 minutes. Pour it with boiling water to the border of the head and stem. Pour the lid over the lid and gently cook for about 30-35 minutes. You know they're done and pretty soft, depending on how easily they can pierce their fork.
4.
Allow them to cool slightly, arrange for a serving dish, and when they are not too hot, dip them with some olive oil, otherwise they will soak up too much. Decorate it with tattered mint leaves and serve. They are great as an appetizer with sauoli sauce, frozen for example in lettuce or a perfect accompaniment to fish.
