Parsley artichokes with garlic


How artichokes are made with garlic and parsley, easy preparation of the recipe with cooking in a pan, necessary ingredients and cooking times.

Ingredients for 4 people

- 8 artichokes

- 1 lemon

- 1 bunch of parsley

- 1 clove of garlic

- 1 onion

- 1 anchovy

- 3 tablespoons of extra virgin olive oil

- 2 spoons of white wine

- salt

- pepper

Recommended readings
  • Parsley artichokes with garlic
  • Shredded cabbage with sausages and olives
  • Capers and anchovies sauce with olives
  • Stir-fried potatoes with tomato
  • Recipe for country salad with lettuce and anchovies

Preparation of artichokes with parsley with garlic

After having carefully washed the lemon, cut the peel into small fillets to be scalded for one minute in boiling water, then drain and set aside.

Remove the stalks and the toughest external leaves from the artichokes, divide them in half before putting them in water made acid by the lemon juice.

Rinse the anchovy under a jet of cold water to desalinate it, cut the head, remove the bone and cut it into small pieces.

After washing and drying well, chop the parsley, then peel the onion and garlic, also chopping after washing and drying them.

Sauté the minced garlic and onion in a pan with the oil, then drain the artichokes and, after arranging them in a pan, sprinkle them with the minced garlic and onion just wilted, add the pieces of anchovy and the parsley, covering everything with enough water to cover even the highest artichoke.

To give more flavor, add a pinch of pepper and a pinch of salt, add two tablespoons of white wine and cook the artichokes for about 18 minutes over medium heat, keeping the pan covered.

Once cooked, drain the artichokes and transfer them to a serving tray, garnishing them with the previously prepared fillets of lemon peel and a few whole slices of the same citrus.

Tags: Side Dishes