Drive away with green broad beans and ricotta
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Tempeh with artichokes, olives and capers
ingredients
servings
1
Tempeh
80 oz
Artichokes
1 unit
Black olives
2 unit
Capers
1 teaspoon
Extra virgin olive oil
1 teaspoon
Salt
to taste
Pepper
to taste
Parsley
1 sprig
Garlic
1/2 wedge
Water
1/4 glass
second courses from Italy
Tempeh with artichokes, olives and capers
Tempeh with artichokes, olives and capers
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
last night I felt like tempeh sudden! this soy meat goes very well with many types of vegetables and vegetables, but with artichokes ... it's the end of the world! try and tell me!
preparation
step 1
Peel and rest the artichokes in water and lemon for 10 minutes. Meanwhile, cut the tempeh into cubes and place them in a pan with a little water (about 1/4 of a glass will be fine.) Rinse the artichokes and fillet thin, placing them in the same pan.
step 2
add the clove of garlic, the pitted olives and cut into small pieces, the capers rinsed by the salt of the excess brine. Cook for 5 minutes - 10 minutes on medium heat. before the water has completely dried, add the oil and mix.
step 3
Add pepper and chopped parsley at the end of cooking. The aspect of the tempeh must be well browned, check that the artichokes are cooked (to ensure that they cook together the artichokes will have to be very thin filleted!) Serve hot.
