Side Dish

Carciofi alla Romana

Name: Carciofi alla Romana
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 adag
Cuisine: italian
Ingredients: 4 db artichoke medium, tender inner leaves only; 2 db lemon juiced; 0,25 csésze fresh mint finely chopped; 0,25 csésze fresh parsley finely chopped; 2 gerezd garlic minced; 0,25 csésze olive oil; 0,5 csésze white wine dry (opcionális); 1 csésze vegetable broth; 0,5 tk. salt; 0,25 tk. black pepper freshly ground

These tender Roman-style artichokes are braised until buttery soft with fresh herbs. They are a classic side dish, naturally vegan, and highlight the delicate flavor of fresh artichokes.

Forkin eredeti receptje

Teljes idő: 1 ó 5 p
Adag: 4
Nehézség: Közepes
Adagonként: 311 kcal

VegánVegetáriánusGluténmentes

Allergéninformáció: a következőket tartalmazhatja: szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

4 dbartichoke, medium, tender inner leaves only
2 dblemon, juiced
0,25 csészefresh mint, finely chopped
0,25 csészefresh parsley, finely chopped
2 gerezdgarlic, minced
0,25 csészeolive oil
0,5 csészewhite wine, dry(opcionális)
1 csészevegetable broth
0,5 tk.salt
0,25 tk.black pepper, freshly ground

Eszközök

paring knife · vegetable peeler · large bowl · dutch oven · spoon · cutting board

Elkészítés

Lépésről lépésre

1
Prepare a large bowl of cold water with the juice of one lemon; this will prevent the artichokes from browning.
A szakács megjegyzése: The lemon water is crucial for keeping the artichokes vibrant.
2
Trim the artichokes by first snapping off the tough outer leaves until you reach the paler, more tender inner leaves.
Körülbelül 10 p
A szakács megjegyzése: You'll know you're close when the leaves start to feel softer and are lighter in color.
3
Cut off the top third of the artichoke, then peel the tough outer layer from the stem and around the base.
A szakács megjegyzése: Use a paring knife or vegetable peeler for the stem and base.
4
Scoop out the fuzzy choke from the center of each artichoke using a spoon or melon baller.
A szakács megjegyzése: Be thorough to remove all the fuzzy parts, as they are inedible.
5
Immediately place each trimmed artichoke into the acidulated lemon water to prevent oxidation.
6
In a small bowl, combine the fresh mint, fresh parsley, and minced garlic with a pinch of salt and pepper.
Körülbelül 2 p
7
Remove the artichokes from the lemon water, shake off excess liquid, and gently open up the leaves of each artichoke.
8
Stuff the herb and garlic mixture into the center of each artichoke and between the leaves.
Körülbelül 5 p
A szakács megjegyzése: Don't overstuff; just enough to impart flavor.
9
In a deep, heavy-bottomed pot or Dutch oven, arrange the stuffed artichokes snugly upright.
Körülbelül 2 p
A szakács megjegyzése: They should fit relatively tightly to help them steam evenly.
10
Pour the olive oil, remaining lemon juice, white wine (if using), and vegetable broth over and around the artichokes.
11
Add salt and black pepper to the liquid.
12
Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and braise for 30-35 minutes.
Körülbelül 35 p
A szakács megjegyzése: The artichokes are done when a knife easily pierces the stem and base, and the outer leaves are tender.
13
Remove the artichokes from the pot and let them cool slightly before serving.
A szakács megjegyzése: Serve warm or at room temperature.

Adagonként

Tápérték

72%Pontszám

Kalória: 311,1kcal
Fehérje: 11,1g
Szénhidrát: 40,8g
Zsír: 14,4g
Rost: 18,1g
Cukor: 5g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store leftover Carciofi alla Romana in an airtight container in the refrigerator.

Újramelegítés

Gently reheat in a microwave or on the stovetop over low heat with a splash of vegetable broth.