Artichokes with Parmigiano are a delicious side dish typical of Italian cuisine. The artichokes are cleaned, cut into thin slices and cooked in a pan with olive oil and lemon juice. At the end they are sprinkled with plenty of grated Parmigiano which melts and creates a golden, crunchy crust. This dish is a true delight for lovers of artichokes and Parmigiano!
Remove the outer tougher leaves from the artichokes, leaving only the hearts, then cut off the stems and spines.
Cut the artichokes in half and remove the central choke, then soak them in a bowl acidified with lemon juice so they do not darken.
Place the drained and dried artichokes in a pan, sprinkle them with olive oil, half of the grated Parmigiano, the necessary salt and a generous grind of pepper; moisten with half a glass of water and cook over moderate heat for about 15 minutes, turning them a couple of times.
After the indicated time, remove the artichokes from the heat, cut each piece in half and transfer them to a baking dish.
Bathe them with the cooking juices, sprinkle with the remaining grated Parmigiano and put them in a preheated oven (180°C) for 10 minutes.
Remove the artichokes from the oven and let them rest for a few minutes at room temperature.
Pan
Sharp knife
Grater
Bowl
Italy
| Energy (kcal) | 73.07 |
| Carbohydrates (g) | 2.3 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 4.44 |
| of which Saturates (g) | 1.28 |
| Protein (g) | 3.72 |
| Fiber (g) | 4.73 |
| Sale (g) | 0.13 |
