Wednesday, May 18, 2011

Baked Stuffed Artichokes

Serves: 4 people Difficulty ': Hard Preparation time: 1 hour INGREDIENTS 8 artichokes juice of 1 / 2 lemon 1 slice of pumpkin 1 onion 1 leek 400g. 50 grams of mushrooms. grated Parmesan cheese 5 tablespoons olive oil salt pepper -------------------------- PROCEDURE Clean the artichokes by removing the stems and outer leaves 'hard, then cut the tips.

With your hands slightly open the leaves of the artichokes to the outside and try to remove the beard at the center helping with the tip of a Paring knife. Cook the artichokes in boiling salted water with 2 tablespoons of olive oil and lemon juice for 30 minutes. Drain artichokes and arrange in an ovenproof dish brushed with oil.

Preheat the grill to 180 degrees. Peel, wash and chop the shallot and leek, then fry in a pan with two tablespoons of oil. Peel and chop the mushrooms, peeled and diced pumpkin. Add everything into the pan and continue cooking until 'will not' absorbed water vegetation with salt and pepper.

Fill the artichokes with the mixture of vegetables and mushrooms and sprinkle with grated Parmesan. Bake gratin for 10 minutes and leave. Serve hot. Council for this recipe and 'idea to use the Roman artichokes without thorns.

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