Tag: artichokes

Crispy artichokes: all the recipes – Italian Cuisine

Crispy artichokes: all the recipes

There are so many ways to make this side dish even more delicious and every family has its own. Here is a roundup of cooking to try

We bet that every family has their own way to make the artichokes crunchy on the outside and very soft on the inside? There are, for example, those who simply flour them, those who pass them in flour and then in the egg, the grandmother who prepares a batter, the sportswoman who bakes them in the oven … We have collected (almost) all the recipes to prepare artichokes, now all that remains is to taste them.

Crispy artichokes: traditional recipes

Although the ways to make artichokes crunchy are almost endless, there are three best-known recipes: artichokes alla giudia, alla romana and fried. The first are fried Whole and served upside down, like a large blossomed flower from which to detach the crunchy leaves and munch them before reaching the heart. The Roman-style artichokes, on the other hand, are cooked baked with parsley and mint, while the fried ones are dipped in one flour and egg batter and cooked in boiling oil.

Artichoke “cutlets”

Artichokes, eggs and breadcrumbs: this is another way to obtain crispy fried artichokes, using exactly the same method as the Milanese or Viennese grappling with the famous cutlet. Using the Flour instead of breadcrumbs, the so-called gilded artichokes: the vegetable slices are passed first in thebeaten egg with a pinch of salt and then in the Flour, before being plunged into oil boiling.

Fried artichokes: batter recipes

Among the recipes for fried artichokes, one of the most famous is that of artichokes in batter, which can be prepared with, but even without eggs thus becoming a side dish also suitable for vegans. For the classic batter, just incorporate about 40 g of Flour to two egg beaten. Another way to get crispy fried artichokes in the same "style" is with Tempura, a typically Japanese method of frying in batter. A batter without eggsinstead, it is obtained by mixing about 8 tablespoons of Flour with 200 ml of sparkling water very cold. If, on the other hand, you are looking for a recipe for gods very tasty fried artichokes, try the beer batter mixing a egg with 50 g of Flour and then adding five glasses of blonde beer.

Crispy artichokes without frying

Both artichokes breaded with eggs and breadcrumbs and those with eggs and flour can be also cooked in the oven. If you want to make sure they don't stay raw, you can too blanch them before breading them. To obtain the same result, but speeding up the times, you can also prepare the artichoke Gratin. Cut the artichokes into slices and arrange them in a lightly greased baking tray or covered with baking paper, cover with beaten egg it's a mix of grated bread, parmesan and aromatic herbs before baking.

Artichokes Recipe «Benedetta Angelisa – Italian Cuisine – Italian Cuisine

«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
  • salt
  • pepper

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.

Cook: Riccardo Canella, Food styling: Giovanni Rota, Texts: Angela Odone, Photo: Riccardo Lettieri, Styling: Camilla Giacinti

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Turbot with artichokes and pine nuts with thyme – Italian Cuisine

Turbot with artichokes and pine nuts with thyme

1) Clean the artichokes, remove the tips, the stem and the outer leaves, cut off 2/3 of the leaves, cut them in half and remove the hay. Cut them into thin slices and, as they are ready, put them in water acidulated with lemon juice.

2) Melt the butter in a non-stick pan, unite the pine nuts and after 2-3 minutes also the drained and dried artichokes. Season with salt and cook covered for 7-8 minutes. Bring to a boil in a large pan 4 fingers of water, add a pinch of salt and sear the turbots, one at a time, for 5 minutes. Drain and let them cool.

3) Eliminate dark skin, season with a pinch of salt and ground pepper and transfer them to two baking sheets lined with baking paper. Cover them with the artichokes, pine nuts and their cooking juices; sprinkle them with the thyme leaves, pour the wine around them and cook them in a preheated oven at 180 ° covered for 10 minutes and uncovered for another 15.


Posted on 10/12/2021


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