Carciofata

Carciofata is a typically Italian dish that enhances the flavor of artichokes in a simple and rustic context. Below you will find the recipe to prepare this delicious side dish.

Ingredients

• 6 artichokes
• 2 cloves of garlic
• Parsley to taste
• Lemon juice
• 50 ml of extra virgin olive oil
• Salt and pepper to taste
• 1 glass of water or vegetable broth

Preparation

1. Clean the artichokes by removing the outer hard leaves and cutting off the tips. Cut them into four parts and remove the inner “beard.” Soak them in water acidulated with lemon juice to prevent darkening.
2. In a large pan, heat the oil and add the whole or sliced garlic cloves, depending on your preference. Sauté the garlic without burning it.
3. Drain the artichokes and add them to the pan with the garlic. Let them sauté for a few minutes.
4. Add a glass of water or vegetable broth, cover with a lid, and cook over medium heat for about 15-20 minutes, or until the artichokes are tender. During cooking, if necessary, add more water or broth.
5. Once the artichokes are cooked, uncover the pan, increase the heat and let the excess liquid evaporate, taking care not to stick the artichokes.
6. Season with salt and pepper, and add freshly chopped parsley. Stir well to flavor all the artichokes.
7. Serve the carciofata warm as a side dish or even as a main dish accompanied by slices of rustic bread.

Curiosity

Artichokes are an important part of the Mediterranean diet and are highly valued for their nutritional properties. Rich in fibers, vitamins, and minerals, they are also very versatile in the kitchen and can be prepared in many different ways. In Italy, artichoke season generally runs from February to May, although some special varieties can be found at other times of the year.