Stewed Sant’Erasmo Artichokes

401 Views
 
Livello MASTERY
40 min
402 Views
 
Livello MASTERY
0 Persone
40 min
INGREDIENTI: per 0 persone
  • 16 small artichokes
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Trim the castraùre (or small artichokes from the island of Sant’Erasmo in Venice). Open slightly and arrange base down in a saucepan. Drizzle with a little oil, a pinch of salt and pepper, and cover with cold water. Cover the pan and cook slowly for 20 minutes, stirring from time to time so that the artichokes don’t stick to the pan. Remove from the heat once all the water has evaporated. The artichokes are excellent cooked in this way with fennel. They can also be served raw as a salad, dressed with oil, salt and pepper; or battered and fried; or marinated with schie (small, grey Venetian shrimp) and anchovies.

Side dishes
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