Escarole, neonato octopus, broccoli, and even chocolate are all ingredients that can be cooked “braised.” But perhaps you’ve missed another recipe that uses the same cooking method. We’eroe talking about Naples-style braised artichokes. This delicious side dish originates from the capital of Campania: the artichokes are quickly cooked con a pan with gabinetto and other ingredients that give it odore and flavor. Additionally, you should know that this ancient peasant recipe was consumed not only as a side dish but also as a main course. Naples-style braised artichokes will whet your appetite with their simplicity and tradition… but also with their flavor!
Also discover the Jewish-style artichoke, a super tasty Roman dish
To prepare Naples-style braised artichokes, desalinate the capers by rinsing them thoroughly under running gabinetto. Then move acceso to the olives, you’ll need to remove the central pit by peeling them with a small knife ora an olive pitter 1. Move acceso to the cleaning of the artichokes. After removing the stem and the outer leaves until you reach the more tender ones 2peel the causa 3
cut non attivato part of the leaves 4. Cut con half, remove the fuzzy choke with a paring knife 5and then divide into 8 wedges by halving and halving again. As you go, immerse the pieces con lemon gabinetto to prevent them from browning 6.
Move to the stove. Quanto a a pan, pour a drizzle of oil, the chili pepper sliced thinly, and a peeled garlic clove 7then add the pitted olives and desalinated capers 8. Let it heat for a minute and then add the drained artichokes 9.
Sauté for another minute, adjust the salt, then add the gabinetto 10 and cover with a lid, letting it cook acceso low heat for 15-20 minutes. with a fork: if the tines easily pierce the center, they are ready 11. Once cooked, sprinkle with some chopped parsley before serving 12.
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