The dense flesh of artichokes gathers armies of fans around the world. Perfectly tolerates conservation. The most delicious artichokes are prepared in Rome, where they arrived from Sicily in the 16th century: there they are marinated with honey, vinegar and cumin, stuffed and deep-fried. The best season for artichokes in Rome is February-March, outside this time - in butter or pickled, distributed in banks in supermarkets of different countries.
- peeled artichoke halves
- 1-1.5 heads of garlic (15-20 cloves)
- sea salt
- freshly ground black pepper
- unrefined olive oil
Before you cook artichokes, they need to be peeled. We put a bowl of water and squeezed lemon, we will fold each processed flower there so that it does not darken. Cut in half. Cut off the rough outer petal scales with a sharp knife (stale, dark and confusing ones), cut off the top of the inflorescence and cut off the stem (some also cut out its leftover bottom. We use ready-made clean halves in the recipe.
It seems to me that the combination of garlic + delicious olive oil + lemon juice + sea salt + freshly ground black pepper fits everything: seafood, fish, poultry, vegetables. Artichoke is no exception. The main thing is not to hesitate to use the harvested mass, not to smear with a thin layer, but generously let the inflorescences soak.
In a blender, beat the mousse of peeled garlic, lemon juice (you can add a little zest without touching the white part of the crust), salt, pepper. Separately, keep 10% mousse. Boil the artichoke in salted boiling water for 15 minutes. Thoroughly grease with garlic paste. Cook on the grill for 3-4 minutes on each side of the halves. Lubricate the finished artichokes with the remaining garlic mousse.
Before you cook artichokes, they need to be peeled. We put a bowl of water and squeezed lemon, we will fold each processed flower there so that it does not darken. Cut in half. Cut off the rough outer petal scales with a sharp knife (stale, dark and confusing ones), cut off the top of the inflorescence and cut off the stem (some also cut out its leftover bottom. We use ready-made clean halves in the recipe.
It seems to me that the combination of garlic + delicious olive oil + lemon juice + sea salt + freshly ground black pepper fits everything: seafood, fish, poultry, vegetables. Artichoke is no exception. The main thing is not to hesitate to use the harvested mass, not to smear with a thin layer, but generously let the inflorescences soak.
In a blender, beat the mousse of peeled garlic, lemon juice (you can add a little zest without touching the white part of the crust), salt, pepper. Separately, keep 10% mousse. Boil the artichoke in salted boiling water for 15 minutes. Thoroughly grease with garlic paste. Cook on the grill for 3-4 minutes on each side of the halves. Lubricate the finished artichokes with the remaining garlic mousse.
