From the Palermo tradition, the villanella artichokes arrive with a lot of taste

Simply tasty, here is the Sicilian recipe for making villanella artichokes at home, with a tasty and genuine dressing.

Are you looking for simplicity? You will find it in a dish so tasty and so tasty. From the gastronomic tradition of Sicily , comes the Palermo recipe of artichokes alla villanella. It is an absolutely genuine peasant dish. The main ingredient is artichoke hearts, which are cooked together with other simple products. Cook them with only garlic, oil and parsley and you will discover the natural flavor of this vegetable. The cooking of this typical Sicilian dish, originally called " cacocciuli a viddanedda " is fast. You can serve it as a side dish together with a main course of meat or with boiled potatoes, to immediately satiate yourself!

Preparation of the recipe for villanella artichokes

1. To begin with, clean the artichokes and remove the most external and hard leaves and cut the lower part of the stem. Cut them into two or more parts, also cleaning the inside.
2. Fill a bowl with water and lemon juice and let the pieces of vegetable soak for a few minutes.
3. Meanwhile, peel and cut the garlic into wedges.
4. Take a pan with a non-stick bottom, fill it with olive oil. Add 4 cloves of garlic and brown over high heat.
5. When the garlic is golden, drain the artichokes and pour them into the pot.
6. Add a glass of water and cook over high heat for about 20 minutes , until soft. (During this step be careful of splashes , the oil must not be hot)
7. Season with salt and pepper and, from time to time, stir.
8. Chop the parsley and distribute it over the artichokes, then turn off the stove.
9. Serve and serve the artichokes hot.

storage

The Sicilian recipe for villanella artichokes is simple, but full of flavors linked to tradition. You can keep them in the fridge for 2 days , in an airtight container.

From the Roman tradition, on the other hand, comes the recipe for artichokes alla giudia .

Riproduzione riservata © - WT