The stewed artichokes are a tasty side dish with long cooking, perfect to accompany both white and red meat. It’s a great tradition of the Roman cuisine.
As an ingredient you have to buy Roman artichokes, ideal for this type of recipes, because they soften during long cooking and are edible in all parts, except for the waste, which you take away before cooking, and for the inner hay, which you have to eliminate a time on the plate.
The recipe is a bit long, but the result is perfect, to be combined with some meat, and even some fish, and a good wine, both white and red, depending on the main dish for which the artichokes will surround.
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STEWED ARTICHOKES
The stewed artichokes require a long cooking time, with a precise choice of the ingredients, which must be mainly the Roman quality of the artichokes.
Instructions
Start the recipe by defoliating the stalks of the artichokes (1), which you then cut (2) just below the base. Also cut the final part and all the hard and external part (3) of the stems, keeping only the central white one.
Cut the lemon into two parts (4) and then rub the stems (5) on one half, so that they do not blacken, while you squeeze the other half into a basin of cold water. Immerse the stalks rubbed on the lemon, in the basin of water (6), to preserve them.
Now take the body of the artichokes, and cut off the top (7) of the flower, the upper and harder one, cutting about at the half. Tear away the outer and hard leaves (8), keeping the softer ones, which are about halfway down. Open the flower with your hands a little and then rub it on the lemon (9), then immerse it in water with the stems.
Wash the parsley (10), dry it and then chop it (11) coarsely. Put everything on a saucer (12) aside.
Pour in a terracotta pan six tablespoons of extra virgin olive oil (13) and let worm. Meanwhile, peel the garlic clove (14) and then put it to brown (15) in the pan.
When the garlic is browned, remove it (16) from the pan. Meanwhile, drain and dry (17) the artichokes with a cloth, and place them in the pan (18) to brown for a few minutes over high heat.
Then add the stems (19) to brown in oil, and turn the artichokes (20) to brown them everywhere. Also add a sprinkling of dried oregano (21).
Finally, add the chopped parsley (22) and a pinch of salt (23). Wait a few minutes and pour the white wine (24) and simmer it for a few minutes before to low the fire at the minimum. Cover with a lid, to cook the artichokes half an hour in the wine.
Wash the cherry tomatoes (25), then dry and cut them into two parts (26). Leave them in a small bowl (27) aside.
After half an hour of cooking, add the tomatoes (28) to the pan, and cook for another 30 minutes (29), always keeping a little bit of cooking liquid, covering with a lid. Once ready, let the artichokes cool, before serving (30) not warm.
