Gratinated artichokes
Gratinated artichokes are a typical side dish from Sicilian cuisine.
Preparation steps
- Before you start cleaning artichokes, put on gloves or (if you don't like gloves) rub your hands well with lemon so that it doesn't turn black. Prepare a bowl of cold water in which you put a couple of slices of lemon and squeeze a little lemon juice. Also keep half a lemon on hand, rubbing the cut part of the artichoke when cleaning so that it does not turn black.
- Cut the stem at the bottom. Tear off the outer hard sheets until you get to the softer inner ones. Rub the bottom well with lemon. Don’t be surprised that so many of them are discarded, and I was sorry at first, but later I realized it was futile to save something that can’t be eaten afterwards.
- Cut off the top of the artichoke with a knife - that part is also hard.
- Cut the artichokes in half, lengthwise and remove with a spoon (the easiest with this spoon which is otherwise used to make melon / watermelon balls) the hairs in the middle.
- Immediately soak the cleaned halves in a bowl of cold water and lemon.
- Bring a pot of water to a boil, add salt and bring to a boil the artichokes. Cook them to soften, but not to boil. Drain the cooked artichokes and if they are large enough, cut them into slices, otherwise leave the halves whole.
- Lightly oil the fireproof dish and place the artichokes in it. Mix the crumbs, grated cheese and finely chopped parsley leaf. Add a little salt and pepper and sprinkle the artichokes with this mixture. Drizzle with a little oil and place in an oven preheated to 180 ° C. Bake for 15-20 minutes, or until the crust catches on the surface. Serve warm.