Artichokes - Roman Style
See the video!
calories: medium
category: vegetables
cost: medium
difficulty: medium
preparation time: 60
Ingredients
Artichokes 4
Flour a little
Bread crumbs as required
Capers 10
Balm mint and parsley to taste
Extra virgin olive oil as required
Garlic 2 cloves
Salt and pepper to taste
See our
Wine Tips
for your meals
Flour a little
Bread crumbs as required
Capers 10
Balm mint and parsley to taste
Extra virgin olive oil as required
Garlic 2 cloves
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Start cleaning the artichokes by removing the outer leaves of the artichokes until you can see the stems and clean the stem as well. Using a sharp knife, peel off the tops of the artichokes and cut off the points. Clean inside the artichoke hearts as they make have sharp points.
Pass a lemon around th artichokes and put them into a pot full of water and plenty of lemon juice.
Chop up the garlic, mint balm, parsley and capers and put them in a bowl. Add salt and pepper and some bread crumbs. Mix well and insert this mixture into the artichokes and put them into a casserole.
Add the water with the lemon, the oil and still some more salt and lemon. Put a little flour on the artichokes.
Cover the artichokes with wet brown paper and be careful to cover them completely.
Put the casserole on the fire at a high heat until the water boils, then lower it and cook the artichokes until they are soft. If the type are the Roman Artichokes, they will be ready in 10 minutes. You can check to see if they are soft by raising the paper and inserting a toothpick.
When they are ready, arrange them on a serving dish with the heads downwards and add a little raw olive oil. The Chef's tips We recommend you should drink a rosé wine with this dish. Wine section. Curiosity This dish appeared on the table of the Roman Jews many years ago.
Pass a lemon around th artichokes and put them into a pot full of water and plenty of lemon juice.
Chop up the garlic, mint balm, parsley and capers and put them in a bowl. Add salt and pepper and some bread crumbs. Mix well and insert this mixture into the artichokes and put them into a casserole.
Add the water with the lemon, the oil and still some more salt and lemon. Put a little flour on the artichokes.
Cover the artichokes with wet brown paper and be careful to cover them completely.
Put the casserole on the fire at a high heat until the water boils, then lower it and cook the artichokes until they are soft. If the type are the Roman Artichokes, they will be ready in 10 minutes. You can check to see if they are soft by raising the paper and inserting a toothpick.
When they are ready, arrange them on a serving dish with the heads downwards and add a little raw olive oil.
