Our very own Dorothy pairs these gorgeous Artichokes with our Amista Chardonnay every year for her Memorial Day Celebration! Carciofi Alla Romana. In this recipe, the artichokes are cleaned, stuffed with a mixture of garlic, parsley, mint and breadcrumbs, and then braised in olive oil and water until tender. Intended as a side dish, these roman-style artichokes steal the show every time. Ingredients 4 globe artichokes 1 clove garlic 2 Tablespoons of flat leaf Italian parsley, chopped 2 Tablespoons of mint, chopped 1 lemon 50 g (1/4 cup) Bread crumbs 1 dl (1/2 cup) olive oil, plus a few tablespoons extra. Salt Directions Clean the artichokes by removing the tough, outer leaves until you get to the tender part of the artichoke, notable by the soft yellow coloring at the base of each leaf. Slice off the top 1/3 of the artichoke. Open up the artichoke and remove the choke, or the fuzzy white part. Chop off the longest part of the stem, leaving about 5 cm (2 inches) of it. Use a paring knife to clean the remaining stem by stripping away its outer layers. Squeeze the juice of one lemon into a bowl of cold water (the lemon keeps the artichokes from turning brown), and let the artichokes bathe. In the meanwhile, chop the garlic, mint and parsley. Mix the garlic and herbs together with the breadcrumbs and a pinch of salt. Add just enough olive oil to form a paste. Remove the artichokes from the water. Using a small spoon, stuff the breadcrumb mixture into the center of each artichoke. Salt the outside of the artichokes. Place each artichoke head down into a saucepan. Pour the olive oil over them, and let them cook for a few minutes over medium heat. Add water until the artichoke bulbs are half-submerged. Cover, and cook over medium heat for approximately 30 minutes. Check them for tenderness by piercing them with a fork. Allow them to cook a little longer if necessary. Serve your carciofi alla romana with a little of the cooking liquid spooned over them. Our Amista Chardonnay, pairs well with this regional artichoke dish without overpowering its flavors.
Posted on: Thu, 22 May 2014 21:42:55 +0000
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