Artichokes roman style recipe And Books

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Artichokes roman style recipe and books

So you would like to know how to make Artichokes roman style recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

artichokes roman style
Carciofi alla romana
river cafe cook book

12 small or 6 large globe artichokes
lemon juice
250ml olive oil

For the stuffing:
3 tablespoons finely chopped flat leaf parsley
3 tablespoons finely chopped fresh mint
3 garlic cloves peeled and crushed with sea salt
6 tablespoons olive oil
coarsely ground black pepper
1 1/2 lemons quartered

To prepare the artichokes first snap off the stalks then peel or break away from the base the tough outer leaves until you are left with the pale inner heart.
Scrape away the prickly choke and cut the artichokes into sixths.
The slices will discolour which does not alter the taste.
For the stuffing mix all the ingredients together and season well.
Press this mixture inside the centre of each artichoke .
Pour the olive oil into a heavy stainless steel saucepan large enough to contain all the artichokes.
Place in the artichokes stuffed side down jammed together so they stay upright.
Scatter any excess stuffing over the top.
Add enough water to come onethird of the way up the globes and bring to the boil.
Reduce the heat cover with a sheet of greaseproof paper place the lid on top and cook gently for about 30 minutes until the water has evapourated and the artichokes have begun to brown at the bottom.
The timing will depend on the size and freshness of the artichokes.
Test for tenderness using a sharp pointed knife.
You may need to add more water and cook for longer.
Ideally the result should be tender artichokes that have begun to caramelise in the oil.
Serve with lemon quarters.

This Recipe Serves 6

We truly hope you will like this American recipe, and enjoy your tasty Artichokes roman style recepie. Check out these great recipe books and learn how to make Artichokes roman style!
View Recipe Books - Artichokes Recipe

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