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Oven roasted artichokes – the recipe from Cuoche ma buon

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If you love artichokes, this oven roasted artichoke recipe is a must try! In addition to being an easy and quick recipe, with this preparation the artichokes are somewhat reminiscent of the taste of those cooked on the grill and you can eat them leaf by leaf with your hands. The difference between those prepared on the grill and these cooked in the oven is that nothing of the latter is thrown away and the charred parts are even better! They are an excellent side dish to accompany a second course of meat or fish, tasty, nutritious and within everyone's reach. And if you love this version, it will also be possible to make the dish by grilling them on the grill in the open air. They are very easy to make and release a unique taste. The ideal period for this dish is spring, when there is a strong desire to spend time in the sun in company. After all, grilling is very slow so there is plenty of time to chat and drink an aperitif. Oven-roasted artichokes absolutely cannot be missing from a festive menu, but also on the table for rustic lunches or dinners. At this point all you have to do is try the recipe, a valid and quick alternative to barbeque.

RECIPE

Scope starter, side dish, main course
  • 8 purple artichokes
  • 1 lemon
  • extra virgin olive oil to taste
  • garlic to taste
  • sale q.b.
  • pepe q.b.
  • First of all, equip yourself with gloves and begin to eliminate the darkest and hardest external leaves of the artichokes. Try to keep the stem a couple of cm from the base. With a very sharp knife or scissors, cut about 2 cm of the tips.

  • Divide each artichoke in half and remove the beard part with the tip of a knife.

  • During processing, pass half a lemon over the surface of each artichoke and immerse them in acidic water to prevent them from turning black. In the meantime, preheat the oven in static mode at 220°C.

  • After cleaning them, dry them and place them on a baking tray lined with baking paper with a drizzle of oil, salt both sides and sprinkle with pepper.

  • Now chop the garlic and season it not only in the center but also between the various leaves. Finally, turn them over so that the cut side is facing down. Season with plenty of oil and bake on the level above the central one for about 30 minutes. They should be well golden, almost burnt.

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