n3koch4n (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} n3koch4n) wrote in ![[info]](http://p-stat.livejournal.com/img/community.gif){kind=small} cucina_italiana,@ 2005-04-15 05:32:00 |
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carciofi alla romana
yesterday i finally indulged in some gardening (aka breaking my back tearing away weeds from my patch of dirt) and discovered mint in a corner. to celebrate i picked the top leaves and proceeded to the kitchen. i had, in fact, got four artichokes that i thought would have really enjoyed this unplanned meeting with fresh mint leaves
now the real and true recipe of artichokes in the style of roma calls for roman variety of artichokes and mint and oil, but with some approximation any artichoke that is small and tender and have no beard will do
. first of all i rubbed the lemon on my hands carefully - artichokes stain, so you will want to use the lemon or wear some gloves. then i squeezed and left the lemon to soak in a bowl of fresh water
. i cleaned the artichokes, throwing them in the water right away: i cut away the tip of the stem, cut and peeled the stems so that only the tender core remained; i tore the outer, stiffer leaves and then turned and shaped the flower all around with a sharp knife (if your artichoke is pointy you should cut the tip). i'm still not very good at this, actually :pPp
. i peeled a garlic clove and rinsed the mint briefly, chopped them finely and mixed with some salt
. i took a small pot, large and deep just enough to contain the artichokes, and poured in it abundant extra virgin olive oil
. i drained the artichokes well, spread them a little and put the mint and garlic on the inside, and finally i put them upside down in the oil. i then added the pieces of stem in the space between the flowers and sprinkled some salt and freshly ground black pepper on top
. i covered the pot putting a clean cloth between it and the lid, so that any steam could not escape, and lit a nice flame under it - it's worth noticing that most part of the artichoke will not be not fried, but cooked by the steam that forms inside the pot
. as soon as it began to fry hard i lowered the flame and let it cook for approximately 15 minutes. after that the stems were soft and i served them topping them with their own cooking oil - super yummy!
--
also posted in mycooking_log
yesterday i finally indulged in some gardening (aka breaking my back tearing away weeds from my patch of dirt) and discovered mint in a corner. to celebrate i picked the top leaves and proceeded to the kitchen. i had, in fact, got four artichokes that i thought would have really enjoyed this unplanned meeting with fresh mint leavesnow the real and true recipe of artichokes in the style of roma calls for roman variety of artichokes and mint and oil, but with some approximation any artichoke that is small and tender and have no beard will do
. first of all i rubbed the lemon on my hands carefully - artichokes stain, so you will want to use the lemon or wear some gloves. then i squeezed and left the lemon to soak in a bowl of fresh water
. i cleaned the artichokes, throwing them in the water right away: i cut away the tip of the stem, cut and peeled the stems so that only the tender core remained; i tore the outer, stiffer leaves and then turned and shaped the flower all around with a sharp knife (if your artichoke is pointy you should cut the tip). i'm still not very good at this, actually :pPp. i peeled a garlic clove and rinsed the mint briefly, chopped them finely and mixed with some salt
. i took a small pot, large and deep just enough to contain the artichokes, and poured in it abundant extra virgin olive oil
. i drained the artichokes well, spread them a little and put the mint and garlic on the inside, and finally i put them upside down in the oil. i then added the pieces of stem in the space between the flowers and sprinkled some salt and freshly ground black pepper on top
. i covered the pot putting a clean cloth between it and the lid, so that any steam could not escape, and lit a nice flame under it - it's worth noticing that most part of the artichoke will not be not fried, but cooked by the steam that forms inside the pot
. as soon as it began to fry hard i lowered the flame and let it cook for approximately 15 minutes. after that the stems were soft and i served them topping them with their own cooking oil - super yummy!
--
also posted in my
cooking_log
