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Artichokes baked light





6 unit


2 wedges

Olive oil

3 teaspoons

Vegetable broth

to taste

Iodized salt

to taste

Black pepper

to taste

Fresh mint

4 leafs


to taste


1 sprig

Side Dishes from Italy

Artichokes baked light

Artichokes baked light

vegan with gluten

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Artichokes baked light

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!

Artichokes baked light step 1

step 1

To clean the artichokes, take a bowl and add water and 1 lemon squeezed:

Artichokes baked light step 2

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.

Artichokes baked light step 3

step 3

Discard the outer tough leaves, up to the light and tender heart.

Artichokes baked light step 4

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.

Artichokes baked light step 5

step 5

uffarli, one by one, quickly, nellacqua sour. Blanch the artichokes for about 8 minutes in salted water.

Artichokes baked light step 6

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,

Artichokes baked light step 7

step 7

parsley and a bit of bread crumbs.

Artichokes baked light step 8

step 8

Turn the artichokes.

Artichokes baked light step 9

step 9

Bake in a convection oven at 180 degrees for approximately 25/30 minutes.

Artichokes baked light step 10

step 10

Halfway through cooking, add a bit of vegetable broth to make them stay soft.

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