Another typical dish of my house,roman  artichokes , always present at Christmas Eve dinner or Christmas lunch.

There aren’t particular difficulties in the preparation, it is necessary to know how to properly cut the artichoke with a boxcutter from the bottom trying to form a rose … but it’s quicker to do  than to say it.

And now …. LIGHT THE FIRES!

INGREDIENTS:

- Calculate an artichoke head

- A bunch of parsley

- A clove of garlic

- Extra virgin olive oil

- Salt to taste

- A lemon

WEAR THE APRON, WASH YOUR HANDS … BEGIN!

- The very first thing to do to prevent the artichoke blacken: after you have cleaned and cut , rub with lemon and then soak it in a bowl with water and lemon juice for 10 minutes

 

 

 

 

 

 

At this point, prepared a mix with chopped garlic and parsley

 

 

 

 

 

 

 

 

Take the artichoke, the leaves gently open and positioned at the center of it chopped garlic and parsley

 

 

 

 

 

 

 

 

- Put the oil inside the artichoke until you reach the edge of it, in a saucepan put  oil to taste and once hot put the artichokes to cook for about 20 minutes making sure to turn them often and add  some water to prevent burning.

- As soon as they are cooked (if the fork goes right in the heart … they’re ready), put a pan  top  with plenty of oil, meanwhile gently open the leaves of the artichoke and as soon as the oil is hot, dip the artichoke upside down .

 

 

 

 

 

 

 

 

As soon as the leaves are beautiful crisp, remove from heat and put it to drain upside down on a sheet of absorbent paper

 

 

 

 

 

 

 

Et voilà! The roman artichoke are so beautiful and good! Enjoy!