Carciofi Villanella

Carciofi Villanella

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Enzo Oliveri
Enzo Oliveri

Carciofi Villanella

 Carciofi Villanella is a simple and tasty dish of the Palermitan cuisine, “cacocciuli a viddaniedda” in the sicilian dialect. It is recommended also for health reasons: the artichoke is very good for your health, in particular for the liver and for the cardio-circulatory system.

Ingridients:

8 artichokes

The juice of one lemon

1 bunch of parsley

2 cloves garlic

50 grams of bread crumbs

Salt and pepper q.s.

A few tablespoons of pecorino cheese or semi-hard cheese

4 anchovies (cleaned and desalinated)

Half a glass of water

Half a cup of extra virgin olive oil

Find the tender artichokes and cut the thorny tips and remove the tough leaves. Open still leaves and, with a knife, remove the internal hay, finally cut the stems, so that the artichokes are standing and put them in water with lemon juice.

Chop the parsley and garlic, which will join the anchovies cut into pieces, salt, pepper and cheese. Toast the bread crumbs, then add it to the chopped, washed down with a little ‘oil. Mix well and set aside.

Drain the artichokes and stuff with the sauce, pressing it well into the artichokes and place them, standing in a pressure cooker, pour in the water, oil and salt and pepper. Cook for about five or six minutes (depends on the quality of the artichokes). Serve

If you do not have a pressure cooker, the same result is obtained as follows: lay the artichokes, standing in a pan where we poured water and oil, enough to cover up to half of the artichokes, and adjusted salt and pepper. Cover the pan and cook over moderate heat for about thirty minutes.Serve

Ingridients:

8 artichokes

The juice of one lemon

1 bunch of parsley

2 cloves garlic

50 grams of bread crumbs

Salt and pepper q.s.

A few tablespoons of pecorino cheese or semi-hard cheese

4 anchovies (cleaned and desalinated)

Half a glass of water

Half a cup of extra virgin olive oil

Find the tender artichokes and cut the thorny tips and remove the tough leaves. Open still leaves and, with a knife, remove the internal hay, finally cut the stems, so that the artichokes are standing and put them in water with lemon juice.

Chop the parsley and garlic, which will join the anchovies cut into pieces, salt, pepper and cheese. Toast the bread crumbs, then add it to the chopped, washed down with a little ‘oil. Mix well and set aside.

Drain the artichokes and stuff with the sauce, pressing it well into the artichokes and place them, standing in a pressure cooker, pour in the water, oil and salt and pepper. Cook for about five or six minutes (depends on the quality of the artichokes). Serve

If you do not have a pressure cooker, the same result is obtained as follows: lay the artichokes, standing in a pan where we poured water and oil, enough to cover up to half of the artichokes, and adjusted salt and pepper. Cover the pan and cook over moderate heat for about thirty minutes.Serve