The art of cooking lies in the ability to transform simple ingredients into dishes that delight the senses. ‘Crunchy Artichokes with Parsley and White Wine’ is one such dish, a culinary creation that takes the humble artichoke and turns it into a crispy, flavourful treat that is sure to impress.
Crunchy Artichokes with Parsley and White Wine Recipe
Crunchy artichokes with parsley and white wine
Equipment
- 1 pot
Ingredients
- 4 big artichokes
- Minced parsley
- Extra virgin olive oil
- 1 clove of garlic
- 1 glass of white dry wine
- Salt and pepper to taste
- Additional
- Some grated pecorino cheese
Instructions
- First of all wash the artichokes, take a bowl, put some water with a squeezed lemon inside and start cleaning them, removing the hardest leaves with your hand. Leave them in the water for 15 minutes. Do not throw away the stems: clean them removing the hardest external part and put them in the water too.
- Cut the parsley and the garlic and mince them together in the mixer or by hand, as you prefer.
- Prepare a pot with the oil, heat it and when oil starts to fry throw the minced parsley and garlic in, mix it for just some seconds, it doesn’t have to fry too much.
- At this point arrange the artichokes and the stems in the pot, paying attention to leave the artichokes standing. Add the white wine, wait until it has completely evaporated and then, if you want, add some pecorino cheese on the top of the vegetables.
- Cover and let them cook for about 30 minutes: if needed, add some hot water: they have to result crunchy but not burnt.
Video
About Crunchy Artichokes with Parsley and White Wine
This recipe features artichokes, a vegetable known for its earthy flavour and unique texture. The artichokes are fried until crispy, then tossed in a sauce made from fresh parsley and white wine. The parsley adds a touch of freshness, while the white wine lends a subtle acidity that balances the richness of the fried artichokes. The result is a dish that is crunchy, savoury, and utterly delicious.
Cooking Tips
- Choose fresh artichokes that are firm and heavy for their size.
- When frying the artichokes, ensure your oil is hot enough to get a crispy texture.
- Use a good quality white wine for the sauce for the best flavour.
- Don’t overcrowd the pan when frying the artichokes; they should be in a single layer.
- Adjust seasoning as per taste. The sauce should enhance, not overpower, the artichokes.
Serving Suggestions
- Serve the crunchy artichokes hot, garnished with extra parsley for added freshness.
- Pair with a chilled glass of the same white wine used in the sauce for a harmonious pairing.
- A side of crusty bread would complement the dish beautifully, especially for mopping up the delicious sauce.
- Consider serving with a light salad for a complete meal.
- For dessert, a lemon sorbet or a fruit salad would provide a refreshing contrast.
FAQs
- Can I use canned artichokes for this recipe? Fresh artichokes are recommended, but canned ones can be used if thoroughly drained.
- Can I make the sauce in advance? Yes, the sauce can be made ahead of time and reheated before serving.
- What kind of white wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio is recommended.
- Can I bake the artichokes instead of frying? Yes, baking is a healthier alternative, but it may not yield the same crispy texture.
- Is there a vegan option for this dish? The recipe is naturally vegan, just ensure the wine used is vegan-friendly.
‘Crunchy Artichokes with Parsley and White Wine’ is a dish that showcases the versatility of vegetables and the magic of simple cooking techniques. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this recipe promises a culinary experience that is both indulgent and satisfying. So, embrace the joy of cooking, savour the flavours, and most importantly, enjoy the journey.