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INGREDIENTS
4 tender artichokes, 3 spoons of extra virgin olive oil, grated
grey
mullet bottarga, salt,.2 lemons cut in half. |
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METHOD
Clean the artichokes. Cut off the ends of the stems. Trim
off all the darker outer ring of the stems. Remove as many
rows of the outer leaves as necessary until you arrive at
those leaves in which you can see the separation between the
green at the top and the light yellow at the bottom. Remove
the top green part by pressing your thumb on the bottom yellow
part of each leaf and with your other hand, tearing off the
top green part. When you reach the rows in which only the
very top of the leaves are green, cut off these tips completely
with a knife. To remove the hair and the choke, first cut
all around the choke with a knife, then scoop out the choke
and the attached hair, using a long-handed teaspoon. As each
artichoke is cleaned soak it, until is needed, in a large
bowl of cold water to which the lemon halves have been added
(the acidulated water will prevent the artichokes to become
black). Then slice them very thinly, put them in a serving
dish Pour the olive oil over all and season with salt. Sprinkle
generously with the bottarga. Leave to stand for one hour
before serving as an excellent starter. |
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INGREDIENTS
1 box of small artichokes( the ones you can easily found at
the end of the
season) wine vinegar, extra virgin olive oil, bay leaves carefully
washed
and dried, sliced garlic cloves, whole black pepper, salt,
glass jars. |
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METHOD
Clean the artichokes. Cut off the ends of the stems. Trim
off all the darker outer ring of the stems. Remove as many
rows of the outer leaves as necessary until you arrive at
those leaves in which you can see the separation between the
green at the top and the light yellow at the bottom. Remove
the top green part by pressing your thumb on the bottom yellow
part of each leaf and with your other hand, tearing off the
top green part. When you reach the rows in which only the
very top of the leaves are green, cut off these tips completely
with a knife. To remove the hair and the choke, first cut
all around the choke with a knife, then scoop out the choke
and the attached hair, using a long-handed teaspoon. As each
artichoke is cleaned soak it, until is needed, in a large
bowl of cold water to which the lemon halves have been added
(the acidulated water will prevent the artichokes to become
black). Put 5 litres of water, 1 litre of vinegar, salt to
taste and the bay leaves in a large casserole, bring to the
boil then add the artichokes and let them cook for about 10
minutes. Remove the casserole from the heat and leave the
artichokes in the hot water for few more minutes. Drain the
artichokes and place them, up side down on a cloth. When they
are dried and cold put them into the jars, make sure you leave
as little gaps as possible. Add the bay leaves, the black
pepper, the salt and the garlic then the artichokes again,
repeat until the jar is full. Cover completely with the olive
oil. Leave
the jars open until the following day, fill up if necessary
with some more oil, seal the jars and store in a cool dry
place away from the light for two or three months. Occasionally
you could see white crystals inside the jars, that is part
of the normal maturing process. |
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INGREDIENTS
6 big artichokes, extra virgin olive oil, ½ sliced
onion, ½ glass of
tomato sauce, 7 or 8 big potatoes, fresh parsley, salt and
black pepper. |
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Trim away the outer tough leaves of the artichokes and wash
them carefully. Fry gently ½ sliced onion in 2 or
3 tablespoons of oil. Add the artichokes and leave them
to cook for about 15 minutes, adding some water if necessary.
When they are half done, add ½ glass of tomato sauce
and the potatoes cut into pieces. Allow to cook slowly,
finish adding 1 handful of freshly chopped parsley, salt
and ground pepper. |
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INGREDIENTS
6 medium size artichokes,2 lemons,2 peeled cloves of garlic,
a handful of parsley, ¾ cup of olive oil, Kg.1,5 boneless
lamb shoulder, salt , freshly ground black pepper, 2 cups
dry white wine, 2 extra large egg yolks, 1 tablespoon lemon
juice. |
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METHOD
Clean the artichokes, removing the chokes and hair and cut
them into quarters. Then soak the artichokes until is needed
in a large bowl of cold water with the lemons cut in half
Finely chop the garlic and the parsley on a board. Heat
the oil in a large casserole, preferably of terra cotta,
over a medium heat. When the oil is warm, add the chopped
ingredients, and fry gently for 2 minutes. Add the lamb
pieces, cover the casserole and
cook for 5 more minutes. Stir the meat, cover the casserole
again and cook for 5 minutes longer. Taste for salt and
pepper, add ½ cup of wine. Cover the casserole and
cook for about 15 more minutes, stirring occasionally and
adding an additional ½ cup of wine as needed. When
the meat is cooked, transfer it to a bowl and cover to keep
it warm. Drain the artichokes and put them in the casserole
with the leftover cooking juices from the meat. Fry gently
for 2 minutes, then taste for salt and pepper and add ½
cup of wine. Cover and cook over a medium heat until the
artichokes are cooked but still firm (about 25 minutes)
adding the last ½ cup of wine. In a small bowl, using
a fork, mix the egg yolks and the lemon juice. Remove the
artichokes in a serving dish. Return the lamb in the casserole
and reheated in the sauce for 2 minutes. Then remove from
the heat, pour the egg and lemon mix over the meat, and
mix well. Arrange the meat with its sauce over the artichokes
and serve immediately. |
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