gnomograditi outside of food, I come to praise the artichoke, vegetable, whom I regard with particular esteem :-)
Except in his version of "artichoke", or preserved in oil, which I do not like, I must say that I appreciate it a little in all ways: fried, battered, sautéed, stuffed pies as o. .. stuffing himself!
As in this tasty recipe that I have experienced the other night and he did lick his mustache even the spouse who is not usually a fan.
really easy to make, as well as economic (unless you find the artichokes € 5 each, you will!): Take about 6 artichokes private good and clean the leaves harder, of course, plugs, and even the stems (if you cry your heart you can save anything else x) extended well all the leaves and put them to rest in water and lemon. While they squeeze a nap, you prepare a filling with plenty of grated cheese, 1 / 2 clove minced garlic, egg, parsley, thyme and mashed potatoes. Then fill well the artichokes with the mixture pressing it well so that it penetrates through the leaves and place them in a pan high enough from the edges, cover them for 2 / 3 with a shot of olive oil, white wine and vegetable broth, put the lid and cook until they are tender under the fork. Jelly now!
Another tempting recipe to do with artichokes, but do not for a while so I can not bring photographic documentation, is this tart of artichokes and cheese and artichoke clean 8 usual place them in water and lemon in the meantime, 60 g grated Parmesan and cut into chunks 60 grams of Dutch cheese, 60 grams of soft toma and 60 grams of soft cheese. Cut into slices hours artichokes and cook for fifteen minutes with a nice touch of butter. Roll out the dough / brisee ready in a baking dish and pour over the artichokes, sprinkle with the Parmesan and other cheeses, cover with 150 ml of cream lightly salt and bake at 180 degrees for about 40 minutes. Eat it hot (I would like also to see that riusciste it cool ...:-D)
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