Grill artichokes
Instructions
Private stem artichokes and the toughest outer leaves, cut two-thirds of the height to remove the thorns and full time in a bowl of salted water with a tablespoon of vinegar.
Peel carrot and cut it into slices; wash the lemons and reduce it into slices.
Put in a baking dish the broth, 2 tablespoons of olive oil, the lemon slices and carrot, a sprig of thyme, salt, and a ground pepper.
Saute carrots over low heat for 5-6 minutes, then add the artichokes and let them cook on a moderate heat for about half an hour, or until the stock is going to be consumed.
At this point, remove the artichokes from the Pan and, using a teaspoon, scavateli to remove the beard inside.
Put the vegetables back into the baking dish, leaving the bottom carrot and lemon, open them slightly and then toss them in the oven under the grill for 5-6 minutes or until nicely Golden.
In a bowl mix the rest of the oil and vinegar, a pinch of salt and ground pepper, spread this sauce over artichokes just removed from the oven and serve immediately, well hot.
Ingredients and dosing for 4 persons
- 10 artichokes
- 1 carrot
- 1 onion
- 50 cl of vegetable broth
- 8 tablespoons of olive oil
- 2 leaves of laurel
- 1 sprig of thyme
- 3 tablespoons of wine vinegar
- 2 lemons
- Salt
- Pepper