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Posts Tagged ‘ARTICHOKES’

  1. CROUTON WITH ARTICHOKES

    30 December 2015 // flaviabi

    crostoni ai carciofi

    crostoni ai carciofi

    For 4 persons

    4 slices of bread (preferably two or three days old)

    4 artichokes

    4 eggs

    1lemon

    Salt

    Chilly

    White wine

    Garlic

    Thyme

    Parsley

    Extra virgin olive oil

    White flour

     

     

    Wet the slides of bread into water and white wine, then pass them first into flour and then into beaten eggs and then fry, until crispy.

    In a frying pan with olive oil and garlic, cook the artichokes cut into thin strips, add thyme and parsley, salt and pepper and cook adding some white wine. When almost cooked, add two beaten eggs and lemon juice. Do not coagulate the egg while cooking but let remain creamy and soft. Put this artichoke cream on fried bread and passed all in the oven (grill) for a few minutes .


  2. CHICKEN’ FILLETS IN CUP OF ARTICHOKE

    10 March 2012 // flaviabi

    carciofi e pollo 006

    I love artichokes!
    Ingredients per person
    2 artichokes Cimaroli (big size)
    150 gr. Chicken breast
    Half lemon
    Half glass of dry white wine
    1 clove of garlic
    Extra virgin olive oil
    salt
    chili
    chive

    Clean 1 artichoke by removing the outer leaves, cut into thin slices and cook in a frying pan with oil and a clove of garlic. Add two tablespoons of wine and a bit’of water, salt and cook for 8-10 minutes. In the meanwhile cook the other artichoke WHOLE in water and wine for about 10 minutes. Cut the chicken into strips and fry in a frying pan with olive oil, season with salt and pepper, and put a little lemon juice. When well brown, add half of sliced ​​artichokes and cook for another 2-3minutes. Blend he remaining half sliced artichokes  with a tablespoon of hot water to create a paste. Our artichoke blanched in water and wine is now ready: drain well and open it into the center. Fill it with chicken and artichokes. In a serving bowl place the artichoke’s cream , and before you put above the stuffed artichokes, remove the outer leaves, taking care not to break it. A little olive oil and thinly sliced ​​chives and ENJOY!


  3. Artichokes Jewish STYLE

    15 January 2012 // flaviabi

    carciofi

    an artichoke per person
    olive oil
    garlic
    wild mint
    salt
    pepper
    The best kind of artichokes to be prepared in this way are CIMAROLO (MAMMOLA is used in Rome), round and large, they are tender and have no hair inside. Do not remove the outer leaves, but with a sharp knife cut only the top of the artichoke, to obtain a conical shape. Keep them in water and lemon, and then, open the leaves and season with salt and pepper. Cook in a pan with plenty of hot olive oil, fry artichokes 7-8 minutes. Take them out and when they have cool slightly open them as to create a flower. Before serving, review the artichokes in boiling oil, holding them upside down, so that they cook well inside. Lay them on paper and drain excess oil. Sprinkle with salt and wild mint.


  4. CABBAGE AND ARTICHOKES SOUP

    9 January 2012 // flaviabi

    zuppa di verza e carciofi 005

    Let’s begin the purifying phase ….  without sadness, but with very good taste!
    Ingredients for 4 people:
    1 small cabbage
    2 artichokes
    1 onion
    1 clove of garlic
    salt
    chili
    parsley
    A slice of bread

    Cut the cabbage into thin strips and coat them in a small pan with the onion and garlic and a drizzle of oil. Add water and bring to boil. When it boils add the artichokes cut into thin slices and season with salt and pepper. Boil for 25 minutes and serve with toasted bread cut into cubes and sprinkle with parsley.


  5. CUTTLEFISH WITH ARTICHOKES

    5 January 2012 // flaviabi

    seppie ai carciofi

    Ingredients for 4 people:
    500 gr. cuttlefish
    3 artichokes
    1 clove of garlic
    1 onion (or shallots)
    Half a glass of white wine
    parsley
    50 gr. Of breadcrumbs
    Extra virgin olive oil
    Clean the artichokes from the out leaves and cut them into strips. Saute the onion and the garlic finely chopped  in a pan with olive oil and add the artichokes, add white wine. After 10minutes of cooking add the parsley and take half of the artichokes. Cut them into small pieces with a knife and mix with the breadcrumbs. With this mixture fill the cuttlefish (Do not fill too full because it swell during cooking). Put the squid in a baking oven with olive oil, adding the remaining  artichokes, sprinkle with salt and pepper and bake at 180 degrees for 20-25 minutes.


  6. DUMPLINGS WITH ARTICHOKES

    3 November 2011 // flaviabi

    gnocchi ai carciofi 009

    Ingredients:

    for the dumplings – 100 g potato head, potato starch, salt
    For the sauce: 1 artichoke per 2 people, 1 onion,1 glove of garlic, wild mint, a glass of white wine, salt, chili, grated parmigiano cheese.
    Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Remove the outer leaves of artichokes, trim the tips, and chop them into very thin slices (also using the stalks, peeled and diced). In a skillet with extra virgin olive oil,  brown the onion and  the garlic finely chopped, and add the artichokes. Let it cook for 15-20 minutes, adding  wine, salt, pepper and mint. When cooked, take half it and blend. Boil the water with a handful of coarse salt. When it boils, put the gnocchi, when it rise are ready, drain them. Mix the dumplings with blended  artichokes, add the grated Parmesan cheese. Put them in a baking dish, put over remaining  artichokes and grill in the oven for a few minutes.