Ingredients
(4 servings)
8 artichokes without thorns (Roman artichokes)
lemon juice
parsley – 50 g
1 clove of garlic
leaves of fresh lemon balm
olive oil and salt
Preparation
Clean the artichokes by stripping away external
leaves. Chop off the stems just below the base, remove any coarse parts. Keep
them in acidulated water (water with the lemon juice), to prevent them from
becoming brown.
Clean, wash and drain the parsley, blend it with the lemon
balm and the garlic. Open up the artichoke leaves, scoop out the choke (the
hairy white part) and stuff the cavity in the centre with the mixture and close
the leaves again.
Place the artichokes upside down in a pot with high
brims, close to each other so that they can’t tip over. Season with salt and
pour a mixture made of 2/3 of water and 1/3 of oil, so that they are completely
covered.
Preheat the oven to 200°C, cover with the lid and cook
in the oven for about an hour. After this time the water will have been almost
completely evaporated and the artichokes should be pierced easily with a fork.
As an alternative you can cook the artichokes on the stovetop on a low fire.
Drizzle with some fresh olive oil and serve hot or cold.
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