Avenotto with artichokes is a tasty vegan first course based on oats and artichokes. The Italian-origin recipe combines delicate flavors and creaminess for a real delight for the palate. The artichokes add a touch of freshness and lightness to the dish, while the tahin and miso sauce gives an intense and creamy flavor. Everything is completed by a sprinkling of fresh parsley and a drizzle of extra virgin olive oil.
For the oats: wash the oats well, removing impurities, and leave them to soak for about 3 hours in water equal to 3 times the volume of the grains.
Cook them in a covered pot with a pinch of salt for about 50 minutes: they should be cooked and the water completely absorbed.
For the artichokes: clean the artichokes by removing the tougher outer leaves, slice them and sauté in a pan with the crushed garlic clove and the olive oil for 2-3 minutes; add a few spoonfuls of water and cook until they are soft.
Remove the pan from the heat and add a little sauce prepared by dissolving in a little warm water the miso (a soybean-based briefly fermented preparation with a very delicate flavor) and the tahin (a paste made from sesame seeds).
To serve: pour everything over the oats and sprinkle with chopped parsley.
Drizzle with a little olive oil and serve.
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Italy
| Energy (kcal) | 153.63 |
| Carbohydrates (g) | 17.3 |
| of which Sugars (g) | 1.25 |
| Fat (g) | 5.35 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 6.86 |
| Fiber (g) | 6.5 |
| Sale (g) | 0.45 |
