Подплатени артишокчета за бебета
Тази рецепта идва от учтивост на главния готвач и автор Джеймс Питърсън.
Източник: телевизия “Марта Стюарт”
Дози
Тази рецепта идва от учтивост на главния готвач и автор Джеймс Питърсън.
Източник: телевизия “Марта Стюарт”
Дози
27.04.2023 @ 01:52
This recipe comes from the courtesy of the head chef and author James Peterson. Source: Martha Stewart TV. 6 servings. Ingredients: 18 baby artichokes (about 2 1/2 pounds), juice of 1 lemon, 2 tablespoons extra-virgin olive oil, 1 medium clove garlic, chopped and mashed into a paste, 2 tablespoons finely chopped fresh flat-leaf parsley, coarse salt and freshly ground pepper. Instructions: 1. Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim the stems and cut off the top third of each artichoke. As you trim them, place them in a medium bowl; add the lemon juice and toss to coat. 2. Transfer the artichokes to a medium nonreactive saucepan. Add enough cold water to cover the artichokes by 1 inch. Using a small heatproof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over medium heat. Reduce the heat to low and poach the artichokes until tender when pierced with a knife, about 15 minutes. Transfer to a colander to drain. 3. Cut the artichokes in half lengthwise. In a large skillet, heat the oil over medium heat. Add the artichokes in a single layer and cook until browned, about 3 minutes. Add the garlic and parsley. Toss, stirring occasionally, for 1 more minute. Season with salt and black pepper. Serve immediately.