Avenotto with artichokes
Instructions
For oats: oats well wash by removing impurities, leave it to soak for about 3 hours with water equal to 3 times the volume of grains.
Then boil it in covered pot with a pinch of salt for about 50 minutes: must be cooked and the water is completely absorbed.
For the artichokes: clean the artichokes by removing the toughest outer leaves, cut into thin slices and sauté in a pan with the clove of crushed garlic and olive oil for 2-3 minutes, sprinkle with a few spoonful of water and cook until they are soft.
Remove the Pan from the heat and add a sauce prepared by dissolving in a little warm water the miso (a preparation made from soy fermented briefly, very delicate flavour) and tahini (a cream made from sesame seeds).
To serve: pour all the oats and sprinkle with the chopped parsley.
Drizzle with a little oil and serve raw.
Ingredients and dosing for 4 persons
- 200 g of oats beans
- 4 artichokes
- 1 clove of garlic
- 4 teaspoons of miso
- 1 teaspoon of tahin
- 1 sprig of parsley
- 2 tablespoons of olive oil
- 1 pinch of salt