Grilled artichokes are so good!
From Sicily comes the perfect recipe for grilled artichokes to accompany second courses of roasted meat.
It is an ancient Sicilian recipe that teaches us how to make grilled artichokes, also known as "arrustuti cococciuli" . A vegetarian side dish to be seasoned with a few very simple ingredients, excellent as an accompaniment to roasted meat or simply as an appetizer course. Usual dish of the Easter period, it will be pleasant to prepare these artichokes in the summer, to be savored during lunches with friends and relatives. Those who do not have an outdoor space available can also prepare artichokes in the oven or in many other ways that we will see together.
Let's go prepare them now!
Recipe preparation of grilled artichokes
- Clean the artichokes by removing the outer leaves, the tip and the hard part of the stem.
- Cut them in half, turn them upside down and tap the outside to open their leaves. Wash the artichokes under running water and remove the central beard.
- Wash the parsley leaves and coarsely chop the garlic.
- Then put the artichokes in a large container and season with garlic, parsley, oil, salt and pepper.
- Arrange the artichokes on the almost extinguished embers with the cut side facing upwards. Cook for 20-30 minutes until the outer leaves are burnt.
- When cooked, remove the burnt outer leaves and serve the artichokes hot.
You can also leave them whole, even if they are well cleaned, but calculate that in this case the cooking times are extended by about 10-15 minutes .
Variations of grilled artichokes
If you don't have the possibility to cook on the grill, you can also prepare the artichokes on the grill. A grill pan or nonstick skillet will also work.
Try seasoning the artichokes with the juice of a lemon before serving them and, if you like the spicy note, add some chilli pepper to the sauce. The authentic tradition, on the other hand, calls for the use of lard and bacon pieces instead of oil.
And what about the grilled artichokes in oil? The process will be slightly longer but not at all complex. It is a variation of the recipe for simple artichokes in oil which includes an additional phase after boiling and drying the artichokes. After the procedure just mentioned, in fact, you will have to roast them a few at a time on the embers and then let them cool for 7 hours . It will be at this time that you will fill your jars with artichokes and their condiments, as per the original recipe.
It would be advisable to enjoy the fragrant artichokes immediately , but if you really want to keep them, you can store them in the fridge in an airtight container for a maximum of one day .
Also try the recipe for poached artichokes !
Riproduzione riservata © - WT
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