Here I am with a quick recipe with artichokes, which I like so much ... and then let us have a lot of virtue 'and do well, which is good in this period of "attempts" of the failed dieting .....
not know about you, but I for the "morality test" are never ready reference and reference ..... then come June I'm missing you're accorta.Una my friend says, "so the tan looks good anyway." ..... therefore 'I'll think' one more time, so we're still in March .... eheheheh.
'nuff said and go back to ricetta.L' other day, I purchased 3 beautiful Roman artichokes (Roman friends you call them or violets mothers right?) I was going to have them stuffed in the traditional way, with egg and cheese, but then they are a bit 'Heat .... then no cheese and no egg.
INGREDIENTS: 3
artichokes
1 bunch of parsley
garlic to taste
capers to taste
breadcrumbs qb
about 4 tablespoons extra virgin olive oil
1 lemon (for acidulate water)
PROCEEDINGS
The procedure for cleaning and 'the usual: first prepare a bowl of water and lemon juice to "dive" when I have them trimmed, so they will not become neri.Io use gloves, otherwise nails and hands become "unpresentable. Then cut
enough points and take off a lot of leaves, so as to leave almost only the heart of the artichoke.
Then cut them in half lengthwise and take off the hair that have inside.
Meanwhile, prepare a mixture with a nice bunch of parsley, garlic (to taste here is the amount '), 2 tablespoons of capers (rinse them if they are salted) and a little' bread crumbs, then mix with a little ' EVO oil. With this beautiful
"pastoncino" then I go to fill my goal 'of artichoke, trying to get a bit of mixture among the leaves.
then arranged them in a pot and add a bit 'of water, not just to cover them.
then add a "round" of olive oil and cook over medium heat for about 30/40 min.
When the water is about to be given a splash of white wine and let it all evaporate.
sure it does not stick to the bottom, if occasionally add a little 'pre-prepared vegetable broth.
Serve with a little 'of sauce and a dollop of prezzemolo.Buon appetite!
not know about you, but I for the "morality test" are never ready reference and reference ..... then come June I'm missing you're accorta.Una my friend says, "so the tan looks good anyway." ..... therefore 'I'll think' one more time, so we're still in March .... eheheheh.
'nuff said and go back to ricetta.L' other day, I purchased 3 beautiful Roman artichokes (Roman friends you call them or violets mothers right?) I was going to have them stuffed in the traditional way, with egg and cheese, but then they are a bit 'Heat .... then no cheese and no egg.
INGREDIENTS: 3
artichokes
1 bunch of parsley
garlic to taste
capers to taste
breadcrumbs qb
about 4 tablespoons extra virgin olive oil
1 lemon (for acidulate water)
PROCEEDINGS
The procedure for cleaning and 'the usual: first prepare a bowl of water and lemon juice to "dive" when I have them trimmed, so they will not become neri.Io use gloves, otherwise nails and hands become "unpresentable. Then cut
enough points and take off a lot of leaves, so as to leave almost only the heart of the artichoke.
Then cut them in half lengthwise and take off the hair that have inside.
Meanwhile, prepare a mixture with a nice bunch of parsley, garlic (to taste here is the amount '), 2 tablespoons of capers (rinse them if they are salted) and a little' bread crumbs, then mix with a little ' EVO oil. With this beautiful
"pastoncino" then I go to fill my goal 'of artichoke, trying to get a bit of mixture among the leaves.
then add a "round" of olive oil and cook over medium heat for about 30/40 min.
When the water is about to be given a splash of white wine and let it all evaporate.
sure it does not stick to the bottom, if occasionally add a little 'pre-prepared vegetable broth.
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