Braised artichokes with anchovy, chili and parsley vinaigrette

Artichoke, delicious artichoke, comidista logo and delicacy that makes our winter season happy, will there be any way we haven't cooked you? Possibly not, but that won't stop us from giving the turra in every possible way with one of our favorite leafy vegetables.

As we come from days of culinary virguería and complicated digestions, today we will prepare them in a way as simple as tasty, using the technique of braising. When removed from the heat, we will dress them with a fresh vinaigrette with the umami touch of the anchovies and we can proceed to eat them (hot or cold, if we want them in a salad plan) We can add capers or chopped gherkins, or aromatize the oil and lemon with a clove of garlic scattered for half an hour and then removed. If you want to avoid animals but not umami, you can use a little miso in the vinaigrette instead of anchovies.

If you are in good shape even if you still have the Christmas capon embedded in the palate and you want to turn it into a complete dish, you can serve it on a bed of rice - better whole grain - chickpeas, beans or lentils cooked or pasta, hot or cold in Salad plan (in this case it is better to add some green leaf, such as arugula or spinach sprouts). In these cases it is convenient to lengthen the vinaigrette a little more, so that the dishes are not dry. Too much complication? Serve on a slice of toast, as planned bruschetta: Surely there is no complaint either.

Difficulty

The p with the a, pa.

Ingredients

For 4 people

  • 8 artichokes (or 12, depending on size and hunger)
  • A lemon or parsley stalks
  • 4 anchovy fillets
  • 2 heaped tablespoons chopped parsley
  • 2 tablespoons lemon juice (or to taste)
  • 3 tablespoons olive oil
  • Fresh chili to taste
  • Salt

Preparation

  1. Peel the artichokes by removing the outer leaves until the yellow part is completely visible, cut the base of the stem and remove the outer layers of the stem with a peeler or a sprig. Put them in a bowl with water with lemon or parsley stems - so they do not oxidize - and cut them into slices.
  2. Saute a couple of whole garlic cloves in olive oil. Add the artichokes and brown a couple of minutes. Salt, add three tablespoons of water and cover with a pan that fits to steam.
  3. Meanwhile, make a vinaigrette with chopped anchovies, parsley, lemon juice, oil, vinegar, sliced ​​chili or cubes and salt (keep in mind that anchovies are already salted).
  4. Leave two and a half minutes and repeat the operation, if after the second cooking they are still too hard, do it a third time. Serve and serve with the vinaigrette on top, well mixed to soak in flavor.

Video: Every Dinner Party Needs a Pre-Game. Bon Appétit (February 2020).

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