Baked Artichokes
6 servings
90 minutes
Baked artichokes are a true gastronomic delight infused with the aromas of the Mediterranean. This recipe is rooted in European culinary traditions where artichokes are valued for their exquisite, tender flavor with a hint of nuttiness. The lemon treatment makes them fresh and vibrant, while baking with wine, butter, and a crispy bread crust adds depth and richness. Served hot, they pair perfectly with white wines and light sauces. This dish is not only a refined pleasure but also a rich source of nutrients, making it an ideal choice for lovers of healthy and delicious food.
1
Cut the lemon in half and pour the juice of one half into a large bowl of water. Trim the stems of the artichokes and remove the tough outer leaves. Cut the tips of the remaining leaves. Slice the artichokes lengthwise 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: 12 pieces
2
Boil salted water in a large pot, add the artichokes, and bring to a boil again. Reduce the heat, cover, and cook for 30-60 minutes until they are tender. (Try gently pulling off a leaf - it should come off easily).
- Salt: to taste
- Artichokes: 12 pieces
3
Place the artichokes cut side up in a dish. Pour wine over them. Drizzle with oil and sprinkle with finely chopped parsley and breadcrumbs. Bake for 15 minutes at 180 degrees and serve immediately in the same dish.
- Dry white wine: 4 tablespoons
- Sunflower oil: 1 tablespoon
- Parsley: 3 stems
- White bread: 25 g