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Artichokes in a pan

Artichokes in a pan


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Recipe Artichokes in a pan of of 27-04-2017 [Updated on 27-04-2017]

THE artichokes in a pan they are a very simple but also very tasty side dish. After cleaning the artichokes they are browned in chopped onion and then blended with white wine and flavored with speck cubes.
Although it is a very simple recipe, I had never prepared them in this way, I usually prepare sautéed artichokes in a pan and I must say that I particularly appreciated them.
I don't know, maybe I discovered hot water with this recipe, but if not, try it and let me know what you think.
Girls I leave you to the recipe of the day and I go in search of concentration, I'm at the end of the month and I have budgets to do, analytics to study and numbers to make ends meet, kisses: *

Method

How to make artichokes in a pan

Start cleaning the artichokes, removing the tips, the hardest outer leaves and part of the stem. If you don't know how to do it, help yourself with the guide.
Then divide them into many segments.

As you cut them, transfer them to a bowl with water and lemon juice to prevent them from blackening.

In a pan with oil, sauté the chopped onion.
Then add the well-drained artichokes and let them brown for a few minutes.

At this point, add some wine and cook for another 5/10 minutes, add the speck and season with salt and pepper.
Cook for about ten minutes, with the lid on, adding hot water if necessary.
.

Your pan-fried artichokes are ready to be served.


Artichokes in a pan

When the oil begins to sizzle, add the artichokes cut into thin wedges or slices, add salt (the salt helps to release a little water and favors cooking) and toss with continuous movements over a very lively flame. After 1 'wet them with a third of a glass of dry white wine, let it evaporate, add another tablespoon of wine and continue to sauté the artichokes for 6-8', depending on the thickness.

At the end, when the liquid has completely evaporated, you can accentuate the browning of the artichokes by adding a knob of butter and tossing them until they have a nice color, browning.

Finally, flavor the artichokes with a pinch of chopped parsley.

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How to prepare: Artichokes in a pan

Start preparing the artichokes in a pan, cleaning the artichokes. Cut the thorns from the tips of the artichokes, remove the hardest leaves, divide them into four wedges, remove the internal hay and put them in water acidulated with lemon juice.

Boil them for a few minutes, drain them well. In a pan, heat two tablespoons of oil and the butter, season the chopped garlic cloves with parsley. Add the artichokes and salt them in moderation.

While cooking, sprinkle the artichokes, first with a little milk and then with the wine, which you will allow to evaporate completely. Remove, transfer to a serving dish and serve your artichokes in a pan.


Recipe created by Barbara Farinelli. Photo by Giovanni Caprilli. All rights reserved.

SHEETS OF MUSHROOMS AND TOMATOES

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CAVOLINI ALLA PARMIGIANA

Parmigiana sprouts are boiled or steamed brussels sprouts, passed in butter and seasoned with Parmigiano Reggiano. If desired, they can also be au gratin: the superficial crust that will form & agrave & egrave really delicious. Parmigiana sprouts are a side dish that goes perfectly.

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AUBERGINES WITH GARLIC

Aubergines with garlic are a side dish with a very strong and characteristic flavor, but really excellent if you love garlic and if you find good quality aubergines. For the preparation of garlic aubergines you can adjust the quantity of garlic according to your personal taste.

GRILLED WINTER VEGETABLES

The grilled vegetables is an easy and light side dish, in which the vegetables are grilled on the plate, flavoring and maintaining a good content of vitamins and mineral salts. You can grill practically anything, here we offer you a selection of vegetables readily available in.

AUBERGINES STUFFED WITH NEAPOLITAN

CAULIFLOWERS GRATIN

Cauliflower au gratin is a rich side dish of baked cauliflower with bechamel sauce and Parmesan au gratin. The delicious crust that is formed is highlighted by the flavor of the cauliflower and the whole has a taste so particular that it is also appreciated by those who usually.

GLAZED CARROTS

Glazed carrots are a very delicious side dish with a unique flavor. The butter, sugar, salt and sweet carrot flavor melt together and melt in your mouth. Glazed carrots preferably accompany a second course based on meat or.


Artichokes with oil, parsley and garlic

THE artichokes with oil, parsley and garlic they are "classic" of Italian cuisine and are very tasty. A prescription simple that maximizes the flavor of this extraordinary seasonal vegetable and is an excellent side dish suitable for any occasion, an ideal accompaniment to meat, fish and egg dishes.

  • 8 artichokes
  • 1 clove of garlic
  • 1 tablespoon of chopped parsley
  • 3 tablespoons of extra virgin olive oil
  • vegetable broth
  • 20 g of butter
  • salt
  • black pepper

THE trifolat artichokesi are a tasty side dish that is easy to prepare. A true classic of Italian cuisine that adapts to any occasion and is a perfect accompaniment to baked or roasted meat and fish dishes. But also very good with eggs and cheeses.

Trifolar means to cook over high heat, in oil or butter and with garlic, a dish (generally a vegetable) cut into thin slices which is finally sprinkled with parsley fresh chopped. In addition to the artichokes in a pan sautéed, among the vegetables that lend themselves particularly well to this type of cooking we find courgettes, mushrooms, and aubergines.

Artichokes are very versatile, in addition to using them as a side dish they are the protagonists of extraordinary first courses, such as Risotto with artichokes and cheese fondue or Lasagna.
If, on the other hand, you are looking for ideas on how to cook stuffed artichokes, we offer you the recipe of Artichokes stuffed with sausage and, in a vegetarian version, those of Artichokes stuffed with ricotta and mushrooms with shallot sauce and Artichokes stuffed with hazelnuts and Provencal herbs


Artichokes and potatoes, the perfect couple

For a dish full of taste and energy, the artichokes can be added to the pan potatoes. The procedure is the same as the basic recipe for fried artichokes: the only trick is to sauté the potatoes cut into large slices for a few minutes, before putting the artichokes in the pan: in fact, the two ingredients have slightly different cooking times. A chopped aromas, with rosemary, thyme and marjoram, will make your recipe even richer in flavor.


Tagliatelle with artichokes and crab meat

Heat the extra virgin olive oil in a large pan, add the finely chopped shallot or onion and let it brown.

Meanwhile, finely slice the artichokes.

Add the artichokes to the pan and let them brown briefly.

Deglaze the artichokes with the white wine and let it evaporate.

Season the preparation with a pinch of chilli and 2-3 mint leaves.

Cook the artichokes adding water if necessary.

Once cooked, transfer the artichokes with all the contents of the pan into the glass of the hand blender and reduce everything to a puree.

Return the artichokes to the pan where they were cooked and add the crab meat drained from the preserving liquid, let it flavor and mix the two ingredients on the stove for a couple of minutes.

Dip the tagliatelle in a pot full of salted water and cook them al dente.

Drain the noodles and transfer them to the pan with the sauce to whisk them.

Serve the seasoned noodles by distributing a good sprinkling of chopped parsley on each plate.


How to prepare artichokes in a pan

Clean the artichokes by removing the hard outer leaves and cutting the stem (1). Open them in half, remove the fluff and put them in a pot with water acidulated with lemon juice for 10 minutes (2). Wash and chop the parsley with the peeled garlic and set aside. Grease a pan with a tablespoon of oil and, when it starts to sizzle, add the artichokes (3) making them jump over a high flame. After a minute, add half a glass of white wine and continue cooking for about another 6 minutes until golden. When cooked, add the chopped parsley, a pinch of salt and pepper.


Artichokes in a pan

THE artichokes in a pan they are one way Fast to prepare a Side dish Seasonal Simple and Yummycut artichokes in Spicchi and jumped in the pan with Oil, Garlic and Parsley! A Perfect recipe to cook both i Fresh Artichokes than those Frozen foods (the artichoke hearts). Also known as Artichokes with oil, parsley and garlic, the artichokes in wedges in the pan are also excellent as Seasoning for a good dish of Pasta, how Filling for a Savoury cake or to make one Omelette.

For prepare excellent Artichokes in a pan It is essential Clean and Cut good artichokes. The artichokes must be deprived of External leaves harder (you have to get there to the heart) and cut them to Thin slices. Only then will you get one Fast cooking! In case you want to cut the artichokes into larger wedges, I suggest you follow the recipe of the Stewed artichokes. If you, like me, love artichokes, don't miss this one Easy and very fast recipe!


3 ARTICHOKES AND STRIPED EGGS

INGREDIANTS
4 artichokes
garlic and parsley
olive oil
salt
half a glass of white wine
a glass of water
5 eggs

Cut the artichokes into thin strips and put them in a pan, add parsley and minced garlic, olive oil and a little salt.

Bring to the fire and let it brown for a few minutes, add half a glass of white wine and a glass of water.

Cover with a lid and let it cook for 25-30 minutes, stirring occasionally, add water if needed.

Break 5 eggs into a bowl, add a pinch of salt and beat well, then pour into a pan and mix well until the egg is completely cooked and distributed over the artichokes.

Here are 3 very easy ideas with artichokes. By the way, if artichokes stain your fingers, just rub with lemon!

Try these artichoke ideas yourself and let me know which one is your favorite!