Crispy Artichoes with grilled garlic sauce | Comedy | Gastronomy
We can get good bouquets in two moments of the year Artichoes. These flowers are collected in the autumn, from October to December and in the spring. April and May are the best months to enjoy them, so start collecting Ideas Y. Expansions To maximize the season.
One of the most common problems that these vegetables give is its rapid oxidation when we start cleaning. He is Traditional recipe There are solutions to this; Prepare a water bath, parsley, lemon and two tablespoons of flour and sink the artichokes when you clean them. I usually make it more light: when I am going to cook artichokes – eat them, or give them the last touch in the pan or roasted people – in total, without cleaning, in a large pot in boiling water.
I cracked them until I cut them with a stick or knife at the base. I allowed them to cool a little, and then remove the leaves without any trouble, and the stem peel, and until the lower fiber portion reached. Ah! And don’t throw those leaves. Some mayonnaise or oil and salt are placed on a plate and flurry to the meat at them, they are a vice.
With already cooked and sterile artichokes – and without the oxidation between – you can Salads. They have to fry them … Here I am going through the light and cold part of that side, so that it is very good. Above, dressing of Baked garlicParsley and lemon, as a restored garlic, give the plate a great touch.
Trouble:: Standard, at the level of any vegetable recipe per day
Materials
To 2 people
- 5 artichokes
- 1 egg
- 2 tbsp breadcrums
- 2 tbsp flour
- Sal
- Extra Virgin olive oil
- 1 garlic head
- 1 lemon
- 3-4 parsley stem
- Black pepper
Instructions
Boil a large pot with water. Add a tablespoon of salt and dictate the artichokes. Cook for 20-25 minutes. Drain and cool.
Cut the garlic head in half, put a little oil in a bowl and bake for 30-40 minutes.
Clean the artichokes, remove the leaves until you reach the heart. Cut the top and clean the stem. Cut in half.
Beat the egg and pass the flat part of the artichoke first through the flour, then through the egg and finally pass it into the breadcrumbs.
Place the olive oil in the hot pan and place the artichokes booked. They should be fried well until they are crispy.
Remove the grilled garlic, mix with chopped parsley, lemon, a tablespoon of lemon juice and extra Virgin olive oil.
Serve the artichokes with the above dressing.
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