Roasted artichokes
Cook it slowly to make it softer.
How to make it
1
Chop the anchovy roughly, chop the garlic and capers finely. Sold the cut ingredients into equal parts between the prepared artichokes. It's a good idea to spread the gap with your fingers and stuff it in.
2
Arrange the artichoke shafts from [1] on the top in a heat-resistant pot, add all of [A], and bake in a 200-degree oven for 30-40 minutes.
3
After baking for about 20 minutes, remove it, pour the oil that has accumulated underneath with a spoon over the artichoke, cover with aluminum foil, and bake the remaining time.
4
Once cooked until the bamboo skewers are passed through, remove them, cut them in half lengthwise, and sprinkle them with olive oil and Italian parsley (it's hot, so take it a little bit of a crude heat) and finish off.
Ingredients for 3 people
-
- Chop anchovy roughly
- 4 filets
-
- Chop garlic
- 10g
-
- Chop capers
- 30g
-
- Prepared artichokes
- 6 pieces
-
[A]
- salt
- Appropriate amount
-
- Crush with a garlic
- 2 pieces
-
-
Olive Oil
Ardoino Extra Virgin - 5 tablespoons
-
Olive Oil
-
- White wine
- 120cc
-
-
Olive oil
finishing
Aldoino extra virgin
- Appropriate amount
-
Olive oil
finishing
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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