Carciofi Alla Romana (artichokes Roman Style) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Fresh, large artichokes
1: Lemon,
2 Cloves: garlic, minced with ->
2 tbsp: Minced fresh Italian parsley, and
12 tbsp: Minced fresh mint,
3/4 cup: Chicken broth,
3/4 cup: Dry white wine,
8 tbsp: Extra virgin olive oil,
Salt,
Freshly ground pepper,
Directions:
1. Remove large outer leaves of artichokes. With a sharp scissor,
trim the remaining outer leaves so that they are about 1-1/2 inches
long, squaring them off neatly in the process. Square off the bottoms
so the artichokes will sit upright while cooking. With a very sharp
knife, slice the top of the artichoke off about 1/2 inch down,
removing any spines that stick out. Rub the cut edges as you go along
with the open side of a split lemon.
2. Gently open the leaves and in each of the outer openings, stuff a
bit of the mint-parsley-garlic mixture.
3. In a deep casserole that can be fitted with a cover big enough to
accommodate the artichokes in one layer standing upright, heat 2
tablespoons of the olive oil. Place the artichokes, bottoms down, in
the pan, add the white wine and broth, bring to a boil, lower to a
simmer and cover loosely. After 15 minutes, check artichokes for
tenderness by piercing with a long-tined fork. Finish cooking if need
be, remove to a warm platter, reduce sauce and drizzle on top of each
artichoke. Serve warm, but not blazingly hot.
Source: Journal of Italian Food & Wine
Source from luhu.jp
trim the remaining outer leaves so that they are about 1-1/2 inches
long, squaring them off neatly in the process. Square off the bottoms
so the artichokes will sit upright while cooking. With a very sharp
knife, slice the top of the artichoke off about 1/2 inch down,
removing any spines that stick out. Rub the cut edges as you go along
with the open side of a split lemon.
2. Gently open the leaves and in each of the outer openings, stuff a
bit of the mint-parsley-garlic mixture.
3. In a deep casserole that can be fitted with a cover big enough to
accommodate the artichokes in one layer standing upright, heat 2
tablespoons of the olive oil. Place the artichokes, bottoms down, in
the pan, add the white wine and broth, bring to a boil, lower to a
simmer and cover loosely. After 15 minutes, check artichokes for
tenderness by piercing with a long-tined fork. Finish cooking if need
be, remove to a warm platter, reduce sauce and drizzle on top of each
artichoke. Serve warm, but not blazingly hot.
Source: Journal of Italian Food & Wine
Source from luhu.jp