Artichokes Roman Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 artichoke (s)
- 0.5 ½ bunch parsley, smooth
- 1 clove garlic
- 150 ml olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel off the outer petals of the artichokes until the white comes out. Then peel the stem a little to remove the fibrous parts. It is best to peel the artichoke stems upside down towards the flower. Then cut the artichoke flower in half. For larger artichokes, remove the hay with a spoon. It can stay in with smaller ones.
- Put the artichokes in lemon water straight away so that they don`t turn brown.
- Finely chop the parsley and garlic. Salt and pepper well. Then add the oil. Rub the prepared artichokes well with it and work the sauce into the leaves. Then put the artichokes upside down in a saucepan. Rinse the leftover sauce with a little water and pour it into the pot. Add enough water to cover the artichokes up to half of the flower heads. Place 4 sheets of kitchen paper loosely on the artichokes and put the lid on the pot. Cook over medium heat for about 20 minutes, depending on the size of the artichokes. Not cook.
- A dry Italian white wine or a dry French rosé from the south goes wonderfully with it.
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