Side Pannel
Carciofi Bolliti (Boiled Artichokes Italian Style)
Carciofi Bolliti (Boiled Artichokes Italian Style)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Vegetables
Ingredients List
- Text Only
Directions
This is an absolutely no-fuss way to prepare artichokes, yet produces
a delicious result. The original Italian recipe on which this is
based uses three times the amount of oil specified below, but the
lower-fat version works fine.
Have ready a basin of acidulated water. Take 4 large artichokes or 8
small ones and prepare them as described above, cutting them into
quarters and dropping them into the basin as they are done. Pack the
artichoke quarters in a single layer into a open pan. Pour over them
enough boiling water to barely cover the artichokes, add 2
tablespoons of olive oil and some roughly crushed peppercorns. Boil
hard until the water has evaporated, then add the juice of a lemon
and stir.
Put the artichokes into a serving dish and scatter with chopped
parsley. They can be served hot or cold.
a delicious result. The original Italian recipe on which this is
based uses three times the amount of oil specified below, but the
lower-fat version works fine.
Have ready a basin of acidulated water. Take 4 large artichokes or 8
small ones and prepare them as described above, cutting them into
quarters and dropping them into the basin as they are done. Pack the
artichoke quarters in a single layer into a open pan. Pour over them
enough boiling water to barely cover the artichokes, add 2
tablespoons of olive oil and some roughly crushed peppercorns. Boil
hard until the water has evaporated, then add the juice of a lemon
and stir.
Put the artichokes into a serving dish and scatter with chopped
parsley. They can be served hot or cold.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
