Artichokes in sauce
6 servings
60 minutes
Artichokes in sauce are an elegant dish of European cuisine that captivates with its refined taste and delicate texture. The history of this recipe traces back to Mediterranean cuisine, where artichokes have long been valued for their sophistication. Cooked with aromatic garlic, fresh parsley, and breadcrumbs, they acquire softness and a rich flavor complemented by a hint of lemon's acidity. Slow simmering allows all the nuances of aroma to unfold and makes each piece incredibly juicy. This dish is perfect as an appetizer or a light side dish, pairs wonderfully with white wine, and will adorn any table. Artichokes in sauce are true gastronomic poetry embodying the simplicity and refinement of traditional European cuisine.
1
Cut the lemon in half and pour the juice of one half into a large bowl of water. Cut a thin slice from the other half. Trim the stems of the artichokes and remove the tough outer leaves. Cut the tips of the remaining leaves. Cut the artichokes in half or into quarters and remove the heart. Drizzle the artichokes with the juice of the remaining lemon half and place them in the lemon water.
- Lemon: 1 piece
- Artichokes: 2 kg
2
When all the artichokes are ready, drain the water and place them in a deep but not too wide pot. Add the remaining lemon slice, breadcrumbs, olive oil, finely chopped garlic, and parsley. Pour in enough water to cover the artichokes, add a pinch of salt, and mix well.
- Lemon: 1 piece
- White bread: 50 g
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Parsley: 2 stems
- Salt: to taste
3
Bring to a boil, then reduce the heat to medium, cover, and cook for 45 minutes until they are soft. (Try gently pulling a leaf – it should come off easily). Serve immediately.