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The simplicity in the kitchen always pays, as you know …, so simple I dedicate this article to the artichoke , because they are going to greet us, we will meet again next year …… .when will their season!
- Extra virgin olive oil.
- Salt and Pepper To Taste
We prepare the basic padding:
In a bowl, we put much, but much parsley, oil, salt and pepper, and garlic finely chopped, let steep for about twenty minutes, the time to prepare the artichokes.
While the sauce is seasoned, we wash well the artichokes , we deprive them of leathery leaves and internal hairs (if any). Thus creating an internal cavity. We cut also the tender stems (which cuoceremo together with artichokes themselves), so as to make the support of the artichoke in the pan more comfortable.
We fill the hearts of artichokes with parsley flavored nature, riponiamoli in a skillet, pour a little oil in a pan, and after covering with the lid, turn on a medium high heat. After a quarter of an hour we turn the artichokes and cook for another ten minutes.
Cooking is completed, it is up to you to choose a browning more or less pressure according to your taste.