Fish with saffron
10 recipes
Artichokes baked light
ingredients
servings
4
Artichokes
6 unit
Garlic
2 wedges
Olive oil
3 teaspoons
Vegetable broth
to taste
Iodized salt
to taste
Black pepper
to taste
Fresh mint
4 leafs
Breadcrumbs
to taste
Parsley
1 sprig
Side Dishes from Italy
Artichokes baked light
Artichokes baked light
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My beloved artichokes are about to end: many sites on the web rightly suggest adding artichokes baked pecorino or Parmesan: If you have a bomb metabolism and not greased by middle school, do it well!
preparation
step 1
To clean the artichokes, take a bowl and add water and 1 lemon squeezed:
step 2
cut off the outermost part of the stems of the artichokes and peel and discard the other party of the stems, which then must be cut from artichoke and thrown nellacqua sour.
step 3
Discard the outer tough leaves, up to the light and tender heart.
step 4
Cut then the tips of artichokes and, on a chopping board, first divide in half and then into wedges around 4 each artichoke, eliminating the internal fluff.
step 5
uffarli, one by one, quickly, nellacqua sour. Blanch the artichokes for about 8 minutes in salted water.
step 6
Then take a large baking pan, like the one for potatoes, put the slices of artichoke, which, at this point, already softened, add salt, pepper, the oil, the mint, the two heads of garlic,
step 7
parsley and a bit of bread crumbs.
step 8
Turn the artichokes.
step 9
Bake in a convection oven at 180 degrees for approximately 25/30 minutes.
step 10
Halfway through cooking, add a bit of vegetable broth to make them stay soft.
