Tag: artichoke

Artichoke Bundles – Recipe Artichoke Bundles – Italian Cuisine

Clean the artichokes: remove the tougher outer leaves and leave only the tender heart with a couple of cm of stem.
Soak them in a bowl with water and lemon for at least 10 minutes.

Drain the artichokes and boil them in boiling salted water: check the cooking by testing the stems with a fork.
Drain them and leave them upside down in the colander to remove all the water.

Then start filling them: cut the scamorza cheese into small cubes and fill the center of your artichokes.

Cut 6 circles out of the puff pastry, of a size suitable to enclose the artichokes almost entirely, leaving only the stem outside.
Place a slice of salami on each circle, then place the artichokes on top, one in a circle, upside down.
Then wrap each artichoke in the salami and in the pastry.

Brush the pastry with a little milk, then cook for 10-15 minutes or until golden brown in a convection oven preheated to 220 ° C.

Your artichoke bundles are ready: you can serve them hot, warm, or even cold.

Recipe Shrimp and artichoke salad with turnips and pecorino – Italian Cuisine

Ingredients

90 g pecorino cheese
8 pcs red prawns
4 pcs artichoke hearts cleaned with a piece of stem
2 pcs turnips
1 pc lemon
salt
extra virgin olive oil

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of shrimp and artichoke salad with turnips and pecorino, clean the prawns, removing the shell and the brown bowel. Cut the artichoke hearts in half and remove the internal barbina with the help of a digger. Bring a saucepan to boil with salted water. Scald the prawns for 30 seconds. Drain, acidulate the cooking water with the lemon juice and cook the artichokes for 7-8 minutes. Peel the turnips and cut them into thin slices. Grate the pecorino in large flakes. Serve the prawns and the artichokes, completing with the slices of turnip and the flakes of pecorino; season everything with a little oil and a pinch of salt.

Recipe Artichoke pie "Villa Serena" – Italian Cuisine

Ingredients

200 g flour
200 g season mixed mushrooms
70 g milk plus a little
70 g butter
60 g Emmentaler type cheese
50 g cream
6 artichokes
3 boiled eggs
garlic
thyme
potato starch
nutmeg
dry white wine
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the "Villa Serena" artichoke pie recipe, mix the flour with 50 g of butter, 60 g of water and a pinch of salt, obtaining a pastry; let it rest covered in the fridge for 30 minutes. Peel the artichokes, also inside, and put them whole in a casserole with a little cold water, 1 clove of garlic, a little thyme, half a glass of wine and a pinch of salt. Boil for 10-12 minutes.

Cut the mushrooms into small pieces and sauté in a pan with 20 g of butter and salt for 5-6 ’; Pepper at the end. Bring the milk and cream to the boil with 150 g of artichoke sauce and grated cheese. Add a pinch of nutmeg and a tablespoon of starch dissolved in a tablespoon of milk.

Turn off after another 2 minutes, getting a cheese cream. Roll out the short pastry and line a tart mold (ø 24 cm). Trim it at the edges and bake it in the oven with the dried beans on the bottom for 10-12 ’. Remove the pastry from the oven, remove the beans and cover the bottom with a layer of cream cheese. Cut the eggs and artichokes into wedges and arrange them in the cake with the mushrooms; cover with the remaining sauce and bake for another 18 minutes at 180 ° C.