Crunchy artichokes with parsley and white wine
Artichokes are really an “all around” vegetable; they can be considered as an appetizer, as a main course or, as in this case, as an accompanying dish. An easy recipe which finds it’s best essence in the freshness and quality of the product: chose them one by one, use a good dry white wine and the result is guarantee.
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.