Carciofi alla giudia "(6)
Instructions
Cut the stem with artichokes, leaving a few centimetres.
Remove the outer leaves and, with a sharp knife, cut around to remove all waste from the bottom upwards.
Clean the stem and put the artichokes in a bowl with water and lemon.
When ready, drain and dry them and keeping them for the stem, beat them on the table in order to widen the leaves.
Season with salt and pepper.
In a pan with plenty of hot olive oil, put the artichokes with stalk down and cook for about 10 minutes.
Voltarli upside down and cook for another 10 minutes to lively flame.
Remove them from the oil, Pat dry on paper towels and serve immediately.
Ingredients and dosing for 4 persons
- Roman artichokes
- Lemon
- Salt
- Pepper
- Abundant of olive oil extra virgin