Vermicelli with artichokes
Instructions
Carefully clean the artichokes by removing the tougher leaves and Woody parts.
Thereupon, cut them into wedges and immerse them in water and lemon for about 30 minutes.
Then rinse several times under running water and let them drain for about 10 minutes.
Separately, in a non-stick pan, heat oil and saute garlic.
Add the anchovy fillets and let them melt at low heat for a few minutes.
Then, pour the artichokes and cook for about 10 minutes mixing them occasionally.
Afterwards, add the capers and olives and continue cooking for another 20 minutes.
Meanwhile, Cook the vermicelli in salted water until al dente, drain and sauté them in a pan.
Add the diced mozzarella and stir vigorously all ingredients by mixing well.
Finally, serve warm immediately and streamers with a sprinkle of chopped parsley.
Ingredients and dosing for 4 persons
- 400 g of vermicelli type noodles
- 4 artichokes
- 4 anchovy fillets
- 2 cloves of garlic
- 1 tablespoon of capers
- 100 g of pitted black olives
- 300 g of mozzarella, diced
- 1 sprinkle of chopped parsley
- Olive oil
- Salt