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人分
Cuisine: italian
Ingredients: 4 個 artichoke medium, tender inner leaves only; 2 個 lemon juiced; 0.25 カップ fresh mint finely chopped; 0.25 カップ fresh parsley finely chopped; 2 片 garlic minced; 0.25 カップ olive oil; 0.5 カップ white wine dry (お好みで); 1 カップ vegetable broth; 0.5 小さじ salt; 0.25 小さじ 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によるオリジナルレシピ

合計時間: 1 時間 5 分
人数: 4
難易度: 普通
1人分: 311 kcal

ヴィーガンベジタリアングルテンフリー

アレルゲン情報： 亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

4 個artichoke, medium, tender inner leaves only
2 個lemon, juiced
0.25 カップfresh mint, finely chopped
0.25 カップfresh parsley, finely chopped
2 片garlic, minced
0.25 カップolive oil
0.5 カップwhite wine, dry(お好みで)
1 カップvegetable broth
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

調理器具

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

作り方

手順

1
Prepare a large bowl of cold water with the juice of one lemon; this will prevent the artichokes from browning.
調理のヒント： 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.
約10 分
調理のヒント： 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.
調理のヒント： 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.
調理のヒント： 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.
約2 分
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.
約5 分
調理のヒント： Don't overstuff; just enough to impart flavor.
9
In a deep, heavy-bottomed pot or Dutch oven, arrange the stuffed artichokes snugly upright.
約2 分
調理のヒント： 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.
約35 分
調理のヒント： 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.
調理のヒント： Serve warm or at room temperature.

1人分

栄養情報

72%スコア

カロリー: 311.1kcal
たんぱく質: 11.1g
炭水化物: 40.8g
脂質: 14.4g
食物繊維: 18.1g
糖類: 5g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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