From Sicily comes the perfect recipe for grilled artichokes to accompany main courses of roasted meat.
It is an ancient Sicilian recipe that teaches us how to make grilled artichokes, also known as “roasted 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. 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 and prepare them right away!
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 beat on 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 up. Cook for 20-30 minutes until the outer leaves are burnt.
- When they are cooked, remove the burnt outer leaves and serve the artichokes hot.
You can also leave them whole, even if well cleaned, but calculate that in this case the cooking times expand by about 10-15 minutes .
Variants of grilled artichokes
If you don’t have the possibility to cook on the grill, you can also prepare grilled artichokes. A non-stick pan or pan will also work fine.
Try to season the artichokes with the juice of a lemon before serving them and, if you like the spicy note, add some chilli to the sauce. The authentic tradition instead involves the use of lard and bacon in pieces instead of oil.
And instead for grilled artichokes in oil? The process will be slightly longer but not complex at all. It is a variant 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, letting them cool for 7 hours . It will be at this moment that you will fill your jars with artichokes and their condiments, as per the original recipe.
It would be advisable to taste the fragrant artichokes immediately , but if you really want to keep them you can store them in the fridge in an airtight container for up to one day .
Also try the recipe for making poached artichokes !
Riproduzione riservata © - WT
Baccalà alla cappuccina: a rich dish of the Italian tradition
Cod alla cappuccina is a delicious dish based on fish and polenta, typical of the cuisine of Friuli and Veneto....
Blood loss before your period: what they can indicate
Bleeding before your period can be completely normal. Let's find out why it happens and how to act. When we...
Trout in foil: for a simple and tasty fish dish!
We enjoy a light but very tasty second course, trout in foil, easy to prepare and ideal for fish lovers....
Let’s prepare the babka, the Jewish cake in the shape of a braid
Babka is a leavened cake rich in taste and which is becoming more and more known also in Italy. Let's...
Chickpea cutlet: ingredients and tips for preparing a special dish
The chickpea cutlet recipe is specially designed for those looking for a delicious dish to alternate with meat or fish...