Artichoke alla veneta funds
Instructions
Peel the artichokes, depriving them of the toughest outer leaves, then torniteli and spuntateli with a knife, leaving attached at heart (bottom) just 1 cm of leaves, and put them in a bowl, bathing them with lemon juice.
Peel the garlic, Peel and wash the parsley and chop them finely together with the Crescent.
Place the chopped to roast over the fire in a pan with oil, then add the artichokes, letting them cook for a few minutes, and add the broth.
Season with a pinch of salt and pepper and simmer, over low heat, covered container, for about 30 minutes.
Spent the time indicated, transfer artichokes to serving platter, arranging them with the leaves upwards, decorate with the cooking and serve at the table well.
Ingredients and dosing for 4 persons
- 12 artichokes
- Parsley
- 1 lemon
- 1 clove of garlic
- 1/2 cup of vegetable broth
- 1/2 cup of olive oil extra virgin
- 1 == Pto Meeting
- 1 == Pto Pepper