Ph by Paolo Marzocchella & Lidia Frolova
Artichoke Italian Recipe
This is a simple and very tasty artichoke Italian recipe which can be achieved by using artichoke hearts or whole artichokes.
Artichokes are very common in Italy and in Venice we like to use a particular variety from the island of Sant’Erasmo, called Castraure.
The recipe indicates the use of artichoke hearts but if you want to use whole artichokes make sure to take the hard leaves off first and to use only the hearts and the stems.
You can also add cubed potatoes to make this dish richer.
Remember: all of our recipes are taught during our cooking lessons in Venice and are very easy to replicate. Don’t forget to send us your photos and comments, we will be happy to post them in our Tested by You section.
Ingredients for 4 people:
4 big artichoke hearts cleaned,
1/2 gloves of garlic,
a handful of chopped parsley,
salt and pepper,
2 tablespoons of fine breadcrumbs,
2 tablespoons of Parmisan grated cheese,
olive oil,
water
Place the olive oil in the pan and heat up. Add the artichokes hearts and sprinkle all remaining ingredients on top of the artichokes. Add enough water to cover completely the artichokes.
Cook over a low heat for about 20 minutes, a little more if the artichokes are still hard.
Serve hot!
This is a perfect side dish, but if you have got any leftover it turn into a fantastic sauce for your pasta.
Ph by Paolo Marzocehlla & Lidia Frolova
