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Carciofi Alla Fiorentina
Artichokes are among the most popular vegetables in
Italy. There are many different ways in which the Italians manage to
enjoy this beautiful vegetable, from stuffing and baking them, to dipping
the raw leaves in olive oil. This very simple way of preparing them
is most common in Tuscany.
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Ingredients
10 -15 artichokes (choose the smallest artichokes you can find)
½ cup olive oil (the best you can find)
2 garlic cloves
Salt (to your taste)
Directions
- Peal off the outer leaves until you reach the tender center (the leaves
will look lighter in color)
- Slice off most of the stem leaving only about 1/2 inch
- Slice off the outer coating of the stem
- Slice the remaining artichoke heart into 4 parts lengthwise
- Keep the artichoke parts you are working with in a bowl with water and
lemon juice, this will keep the artichokes from changing color.
- Pour the olive oil into a frying pan and heat on medium flame
- Add the garlic cloves and cook for 3-5 minutes to flavor the oil (don't
let the garlic brown, turn down flame if necessary)
- Add the artichokes and ½ glass of water
- Salt to taste
- Cover and cook on low flame for 15 minutes
- Remove lid and cook for another 3 to 5 minutes on a slightly higher flame
(until most of the liquid evaporates
Tips
- Add very finely chopped parsley about 3 minutes before
they are finished.
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