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Baked artichokes
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| Artist: |
_ |
| Categories: |
Baked, Italian, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | Medium Artichokes | | 6
| tbsp | Finely minced fr rosemary | | 1
| | Dried red chile, minced | | 1
| | Olive oil | | 1
| | Lemon | | 6
| tbsp | Finely minced fr sage | | 1
| | Salt and pepper to taste |
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Procedures:
| 1 | Snap the bottom outer leaves off each artichoke and discard. | | 2 | Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. | | 3 | Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. | | 4 | Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon. | | 5 | To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil. | | 6 | Divide the mixture evely and pack it in the artichokes. | | 7 | Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. | | 8 | Sprinkle olive oil liberally over the tops. | | 9 | Heat the oven to 350°F and bake unti tender, about 45 min. serve hot, at room temperature, or cold. |
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