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Artichokes alla Romana

ingredients

servings

2

Artichokes

6 unit

Garlic

2 wedges

Parsley

300 grams

Black pepper

2 teaspoons

Pink salt

2 teaspoons

Olive oil

2 spoons

Extra virgin olive oil

6 teaspoons

Water

1 glass

Fresh mint

10 leafs

Side Dishes from Italy - Calabria

Artichokes alla Romana

Artichokes alla Romana

vegan high in fiber high in iron source of C vitamins high in potassium with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Artichokes alla Romana

A traditional Roman dish, but it is an excellent fast and very light side dish. The traditional ones are soooo more oily, but I assure you that they won't taste good

Artichokes alla Romana step 1

step 1

Clean the artichokes by rose and also clean the stems, because they are very good. Put them in water and lemon. Chop the garlic, mint and parsley and season with pepper and salt to taste

Artichokes alla Romana step 2

step 2

Open the center of the artichoke, and fill it with the chopped parsley. Repeat this for each artichoke. Season the outside of the artichoke with salt and pepper and place a teaspoon of oil in the center where the parsley has been placed.

Artichokes alla Romana step 3

step 3

Turn the artichoke upside down and put it in a large high pot, repeat for each artichoke. Adjust a little more salt and add two tablespoons of oil. Water about a glass must reach a finger under the stem of the stem as in the picture

Artichokes alla Romana step 4

step 4

Put two sheets of paper towel better in straw paper on top of the pot and cover with the lid. This will ensure that no steam comes out

Artichokes alla Romana step 5

step 5

Put the first 5 minutes on a high heat. Then lower to the minimum for 15 minutes. At this point open the lid remove the paper and sink the fork into the artichoke that enters without problems are cooked

Artichokes alla Romana step 6

step 6

If they are still hard, continue for another 5/10 minutes.

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