Carciofi saltati in padella

Name: Carciofi saltati in padella (Sliced, sautéed artichokes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 garlic cloves, peeled and finely chopped; 1 slice of unsmoked pancetta (belly bacon), about 1 cm (½ in) thick; 4 tablespoons olive oil; 250 ml (1 cup) vegetable stock or water; 3 tablespoons chopped fresh parsley; 9 medium-sized globe artichokes

Sliced, sautéed artichokes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

The artichoke slices are cooked together with a whole pancetta slice, which is then divided into a few chunks and served with the artichokes. You can leave out the pancetta if you like, and add any other fresh herbs.

Ingredients

9 medium-sized globe artichokes
4 tablespoons olive oil
4 garlic cloves, peeled an

Europe
Italy
Starter
Tuscany
April
Mediterranean

Method

Prepare a bowl of cold water with the juice of half a lemon. Trim the artichokes of their tough outer leaves. Those you leave are the ones you will eat so make sure that they are not tough. Chop off about a third of the top spear. Cut off the stem, leaving about 3 cm (1¼ in) and trim down towards the end into a pyramid point, trimming away the dark outer green stem. Cut them in half vertically