I love artichokes, but not just their taste, I like the all process of tearing leaf by leaf and enjoy a little bit at a time when you know the best still has to come as you get closer and closer to the artichoke heart.
Artichokes are very popular in Italy and their seasons are autumn and spring. They come in different types and in different sizes and their colour can vary. Italy and Spain are the largest world artichoke producers.
I love them everywhere especially on top of my pizza, they are my favourite topping, but I must say that I often use the ones preserved in olive oil, as it can be difficult to find them in England and they can be quite pricey too. In Italy instead they are quite cheap.
Artichokes are very nutritious, very low in calories and very high in iron. They have many properties and one of them is that they can help with digestion.
There are lots of different recipes but this one is just a very basic and quick one.
- Prep Time : 20 minutes
- Cook Time : 30 minutes
Make sure you wash your artichokes well as you could find little insects hiding inside the leaves. Remove the outer leaves which are tough and cut the stems.
Chop the parsley and the garlic cloves and put them inside the leaves. Sprinkle with salt and with breadcrumbs, a dash of olive oil and a little water.
Put the artichokes and the stems in a large pan, add water up to cover half of the head of the artichokes. Close the pan with a lid and cook over a moderate heat for about 30 minutes. Prickle them with a fork to check if they are cooked.