How to cook artichokes in a pan, simple recipe with anchovy and parsley in white wine, to be served garnished with lemon zest sticks.
Ingredients for 4 portions
- 1 clove of garlic
- 1 onion
- 1 anchovy
- 3 tablespoons of extra virgin olive oil
- 8 artichokes
- 1 lemon
- 1 bunch of parsley
- 2 spoons of white wine
- salt
- pepper
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Preparation of artichokes in a pan
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 another pan, sprinkle them with the minced garlic and freshly onion, add the anchovy pieces and 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.
