Sezze artichokes in Roman style
The artichoke of Sezze, prince of vegetables, prepared according to the classic recipe for artichokes “alla Romana”
recipe given by our chef at .
1 clove of garlic
20 g pennyroyal
20 g parsley
100 ml extra virgin olive oil
These ingredients are able to feed: 6persons
- This course is: No
- Difficult to prepare: FACILE
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
The first step is to clean the artichokes, cut part of the stem (leave it out about 4 cm attached to the artichoke), remove the outer leaves because they are leathery, when they begin to appear yellow leaves at the bottom you can stop (these leaves begin to be more tender).
Cut the apical part of the artichoke, because it is particularly tough and therefore not edible, and extract the base, making sure that it remains the inner core of the stem. Put the artichokes in water acidulated with lemon juice and leave them in for minimum 10 minutes.
Meanwhile, prepare a pesto sauce with garlic, parsley, pennyroyal, salt and olive oil. Open the leaves of the artichoke, add salt and season to taste. Place the artichokes head down in a saucepan, cook for 10 minutes, then add water to almost cover the heads of artichokes, cover and simmer for about 20-25 minutes.