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dom 19 aprile 14:37

Recipe

Carciofi stufati alla campidanese

Spiny artichoke wedges slowly stewed with garlic, parsley and tomato: a simple side that lets the local artichoke shine.

Sides Campidano

Prep 15min
Cook 30min
Total 45min
Serves 4
Difficulty easy
Recipe

Ingredients

Serves: 4

  • Spiny artichokes 6
  • Garlic 2 spicchi
  • Parsley un mazzetto
  • Cherry tomatoes 200 g
  • Lemon juice 1
  • Extra virgin olive oil q.b.
  • Salt, pepper q.b.
Recipe

Method

  1. Trim the artichokes, removing tough outer leaves and tips. Cut into 6 wedges and drop in water with lemon juice to prevent browning.

  2. In a wide pan heat 4 tablespoons of oil with crushed garlic.

  3. Drain the artichokes and add to the pan. Salt, pepper and brown two minutes each side.

  4. Add halved cherry tomatoes and half a glass of hot water. Cover and cook on medium-low for 20-25 minutes until artichokes are fork-tender.

  5. Uncover in the last minutes to thicken the juices.

  6. Finish with chopped parsley and a drizzle of raw oil. Serve warm.