Sweet and sour appetizer
Instructions
Fill a bowl with cold water and add lemon juice.
Prepare the artichokes by removing the toughest outer leaves.
Crush the stems at the base, even out the ends, cut them in half lengthwise and give them hay.
Immediately dip them in salted water so they do not blacken.
Pour into a saucepan stainless steel wine, vinegar, bay leaf, chili, garlic, peeled and crushed, sugar and a teaspoon of salt.
Put it on the fire and bring the liquid to a boil.
Dip artichokes in boiling liquid, then return to the boil and cook for 8 minutes.
Check from time to time the cooking with the tip of the knife, because the artichokes must be al dente.
Drain the artichokes, trasferirteli on a cloth and let them cool.
Put them in a jar of preserves sterilized and cover with oil.
Close the jar and store it for a month in a cool place and protected from light.
Cut into thick slices goat cheese, sprinkle with ground pepper, sprinkling it with a drizzle of honey and flavour it with thyme leaves.
Serve with artichokes in olive oil with slices of bread lightly toasted nuts.
Ingredients and dosing for 4 persons
- 300 g of fresh goat cheese
- 1 untreated lemon
- 25 cl of dry white wine
- 13 cl of white wine vinegar
- 1000 g of young small artichokes
- 1 clove of garlic (cloves small)
- Olive oil extra virgin
- 1 leaf of laurel
- 1 sprig of thyme
- 1 chili
- 1 thread of chestnut honey
- 1 tablespoon of sugar
- Some slices of walnut bread
- Minced 1 of black pepper in grains
- 1 teaspoon of salt