Asparagus and artichokes in white wine
Instructions
Squeeze the lemon.
Deprive the artichokes of stems, the toughest outer leaves, and hair tips, even the funds and put them, from time to time, in a bowl of water acidulated with lemon juice to prevent blackening.
Drain them and let them steam for 15 minutes; chill and cut into 4 parts each Fund.
Meanwhile, remove tough ends of asparagus, Peel with a vegetable peeler, possibly at bow, wash them thoroughly; cut into pieces 3-4 cm long and steaming them for 8 minutes.
Clean and chop shallots; cut the bacon into strips; to blanch tomatoes in boiling water, Peel, remove seeds, vegetation and water cut into cubes; wash the Basil and crumble it.
Put in a pan with oil and the shallots wilt without let it cook; Add the pancetta, cut into strips.
After 5 minutes, pour the wine and reduce the liquid by half.
Add the artichokes and asparagus and warm; combine the tomatoes and basil.
Add salt, pepper and cook for 5 minutes.
Serve them hot.
Nutrition facts (100 gr): 8.
5 g protein; 16 g fat; 10.
6 g carbohydrates; 250 calories; 1400 mg potassium; 348 mg sodium; 336 mg phosphorus; calcium 57 mg; Iron 4 mg; vitamins A, E, C.
Ingredients and dosing for 4 persons
- 8 artichokes
- 1/2 lemon
- 500 g of asparagus
- 3 tablespoons of olive oil extra virgin
- 1 shallot
- 50 g of bacon
- 1 glass dry white wine
- 3 ripe san marzano tomatoes sodi
- 1 sprig of basil
- Salt
- Pepper