artichokes
artichokes with anchovies
filled artichokes
artichokes with lemon
baked artichokes
artichokes butter
artichokes with Saint Bernard sauce
artichokes soup
artichokes alla villana
artichokes roasted on fire
artichokes like brain
fried artichokes
bitter-sweet artichokes
bitter-sweet artichokes (2)
artichokes pie
Pull off the leaves until you have 1 kg. of artichokes. Boil in a salted and acidulous water and cut in pieces. Dip in flour and fry in oil.
In a pan put ½ glass of oil, a minced onion, a tablespoon of capers, almost 15 green olives, a minced celery, a carrot in small cubes, salt, pepper and ½ glass of water. Put on fire and, when the water is boiling, cook for 10 minutes. Now add the pulp of 4 tomatoes, 4 anchovy fillets without fish bones, the fried artichokes; steam on a slow fire for about 25 minutes. Finally add ½ glass of vinegar (melt a tablespoon of sugar inside); stir quickly; keep steam for a further couple of minutes and remove from fire. Serve cold or warm.
This is the ancient name for a variety of artichokes without prickles (also called “domestico”, domestic), that is the mazzaferrata variety. Actually, in some towns “domestichini” (small domestic) are small artichokes or young artichokes.
Pull off the leaves from 12 artichokes and cook them in boiling water for 10 minutes. Drain and cut them into pieces. In a pan cook a onion cut in slices with oil; add the artichokes; salt; pepper and a little water. Keep cooking: 2 minutes before removing from fire, spread with ½ glass of vinegar and a teaspoon of sugar. Stir and shake the pan. Sprinkle with pine nuts and serve.