«I had to move to Denmark for three months, for an internship at Noma. Instead I worked for three years as a sous-chef at Redzepi and then, in the last three years, in the test kitchen, the section of the restaurant that develops the ideas and creates the dishes for the new menus, where I have earned a leading role. For New Year's Eve I suggest a recipe from my girlfriend's mother, the «Benedetta Angelisa artichokes, the best I've ever eaten. Cooking them is the litmus test for a chef says chef Riccardo Canella
- 8 artichokes
- 100 g dry white wine
- 50 g barley miso (or shiro miso)
- 10 g chopped parsley
- 10 g chopped tarragon
- 5 g grappa
- 1 clove of garlic
- lemon thyme
- lemon juice
- extra virgin olive oil
For the recipe of the «Benedetta Angelisa artichokes clean the artichokes thoroughly by digging slightly in the center so as to obtain a hollow.
Reheat 2-3 tablespoons of oil in a saucepan with the clove of garlic, arrange the artichokes upside down, add salt and cook for a few minutes. Lower the heat to medium content and blend the artichokes with the grappa; once all the alcohol has evaporated, pour in the white wine, spread a little lemon thyme over the artichokes, avoiding contact with the bottom of the saucepan.
Add 100 g of water and cook over medium heat for 20 minutes with the lid on.
Eliminate thyme and garlic, turn the artichokes and stuff them inside with a little miso and chopped aromatic herbs. Finish cooking without a lid in another 10-15 minutes.
Remove the saucepan from the heat, let the artichokes rest for a few minutes before serving. Season with salt, pepper and a few drops of lemon.
This recipe has already been read 211 times!