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Рецепт Carciofi Alla Romana

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Порций: 4

Ингредиенты

Cost per serving $1.71 view details
  • Baked Artichokes Roman Style
  • 4 sm Artichokes
  • 1/2 x Lemon
  • 3 x Fresh bread slices, crusts removed, finely minced
  • 1/3 c. Minced fresh parsley
  • 10 x Fresh mint leaves, or possibly
  • 1 tsp -dry mint, crumbled
  • 2 x Cloves garlic, chopped
  • 1/2 c. Extra virgin olive oil Salt, to taste Freshly grnd black pepper

Инструкции

  1. Remove and throw away the tougher outer leaves of the artichokes. Cut the remaining leaves halfway, with scissors, till you reach the central cone of leaves. At this point you will see which three-quarters of the leaves are white and the tip of the cone is pale green. Slice off the green top.
  2. Gently open the artichokes with your hands and remove the fuzzy chokes with a spoon or possibly a melon scooper. Rub the lemon over the cut edges of the artichokes to prevent discoloration.
  3. With a small knife, trim off the outer green part of the artichokes' green bottoms. Trim the stalks, leaving about 2 inches intact. Trim away the greener outer part of the stalks, leaving the white part of the stalks intact. Rub the cut edges of the artichokes with more lemon.
  4. In a small bowl, combine the bread, parsley, mint, garlic, and oil, and season. Push the stuffing between the artichoke leaves and into each artichoke cavity.
  5. Place the artichokes, with their stalks pointing upward, in a small casserole. Add in the remaining oil and just sufficient water to come halfway up the artichokes. (If you have any stuffing left, add in it to the casserole).
  6. Brush a piece of parchment paper with extra virgin olive oil and place over artichokes.
  7. Cover the casserole with a tight lid and bake at 375F till tender, 30 to 40 mintues. Cold to room temperature.
  8. Arrange the artichokes with their stemps upward on a serving dish. If there is still quite a bit of watery juice in the casserole, cook it down over high heat till you 4 to 5 Tbsp. left. Pour the sauce over the artichokes, let cold, and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 87g
Recipe makes 4 servings
Calories 115  
Calories from Fat 18 16%
Total Fat 2.02g 3%
Saturated Fat 0.52g 2%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 179mg 7%
Potassium 209mg 6%
Total Carbs 21.17g 6%
Dietary Fiber 5.1g 17%
Sugars 1.16g 1%
Protein 4.5g 7%
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