artichokes roasted on fire

.artichokes roasted on fire

Artichokes, abundant from the end of the autumn till late spring, are most eaten during winter. In each festivity, field trip, collective celebration, artichokes are roasted on embers of vine branches. They are guaranteed during the Christmas Lunch, the New Year’s Day Lunch and the Carnival Lunch.
To understand when artichokes are well cooked, you should wait until they start to “cacariàri”, that is roaring, a certain typical noise (it comes from the Spanish term “carcarear” and indicates the typical screaming of hens when they lay the egg).
Light a fire using 2 big bundles of vine branches and wait the fire to become burning embers. In the meantime turn the artichokes upside down on a table or a stone and press firmly to spread the leaves. Cut the stalks and over each artichoke spread a few drops of oil, a pinch of salt. Stuff with minced parsley and garlic.
Stand the stuffed artichokes above the embers and roast for almost 20 minutes until the artichokes begin to sizzle and the inner leaves become flabby. Remove the outer leaves (they have a scorched look) and eat using the hands while still hot.