Artichokes with breadcrumbs in a pan just like I also prepared the peppers in the same way. The artichoke in the kitchen, like a few other vegetables, is a very versatile food because we find it in appetizers, first courses, but also in main courses and even in digestives.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 127.32 (Kcal)
- Carbohydrates 18.81 (g) of which sugars 1.58 (g)
- Proteins 4.34 (g)
- Fat 5.36 (g) of which saturated 0.83 (g)of which unsaturated 0.35 (g)
- Fibers 7.38 (g)
- Sodium 693.15 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb lbs artichokes
- 1/4 cup cup breadcrumbs
- 8 leaves mint
- 1.5 tbsp tbsp extra virgin olive oil
- 1 lemon (zest)
- 1 tsp tsp salt
- 1 clove garlic
Tools
- Pan
- Bowl
Steps
Clean the artichokes by removing the tougher outer leaves until you reach the heart, trim the artichoke hearts and cut them into wedges, removing the internal fuzz if necessary. Cut the stems and remove the outer fibrous part, then cut them in half. Meanwhile, soak the hearts and stems in water and lemon.
In a pan with extra virgin olive oil, lightly brown the garlic, add the drained artichokes and cook with the lid on for 15 minutes, stirring often.
Remove the lid, break the fresh mint into pieces, adjust the salt, and brown for another 5 minutes.
After the time has passed, turn off the heat and sprinkle breadcrumbs evenly.
Serve the artichoke side dish with breadcrumbs in a pan while still hot, adding fresh mint if necessary.
