Artichokes in the right way
At my home, many foods were prepared in only one - "real" way. So it is with artichokes. I like to try new recipes, but every spring when artichokes first appear on the market, I first prepare them in the way shown below, and only then do I throw myself into “alternative rice cakes. The taste, and the smell, take me back to my childhood, and it’s delicious too.
Preparation steps
- With artichokes (if necessary), cut off the tops with scissors, soak them in water and let them stand there for half an hour.
- meanwhile prepare the filling mixture. Finely chop the garlic and parsley. We add crumbs, a little olive oil, beans and peas.
- Drain the artichokes, arrange them in a wide, oiled, shallow pot and fill with the mixture. (Dissolve the leaves with your hands)
- Put the rest of the beans, peas and potatoes between the stuffed artichokes.
- Pour over the water and cook on low heat for about an hour, that is, until the vegetables soften.
Serving
the amount of crumbs depends on the density of the “scabies” you want to achieve. hard artichoke leaves are eaten by placing them between the upper and lower teeth and pulling. You eat the softer leaves and heart whole. Isabel Allende in her book Aphrodite says “This plant is eaten with your fingers and slowly. There is something ritual in the process of discovering artichokes, while the leaves are torn one by one, dipped in a spice of oil, lemon, salt and pepper and shared with a lover.
