Feast on Italian-style artichokes with parmesan
We’re going to tell it to you straight. If you don’t like Italian food, you’re no friend of ours. Mountains of pasta, cheese-covered vegetables, moreish desserts … what’s not to like? First published in Italy in 1950, The Silver Spoon is a renowned collection of such recipes, gathered from homes and restaurants all over the country. Phaidon has translated this wonderful collection of recipes into English, which continually grows through The Silver Spoon series. The latest instalment is Quick and Easy Italian Recipes, featuring 100 recipes that can be cooked in 30 minutes or less from the original The Silver Spoon book, such as this recipe for artichokes with parmesan. Mangia, mangia!
INGREDIENTS
juice of 1 lemon, strained
8 globe artichokes
4 tablespoons olive oil
2/3 cup grated parmesan cheese
1 tablespoon chopped parsley
salt and pepper
TO MAKE
Fill a bowl halfway with water and stir in the lemon juice. Trim the artichoke stems and remove any coarse outer leaves and the chokes, then add the artichokes immediately to the acidulated water to prevent discolouration. Let soak for 15 minutes, then drain and cut into thin wedges.
Heat two tablespoons of the oil in a skillet or frying pan, add the artichokes, and cook over low heat, stirring and turning occasionally, for 15 minutes. Meanwhile, preheat the oven to 190°C.
Remove the pan from the heat. Transfer the artichokes to a baking pan, sprinkle with the remaining oil, cheese, and parsley, and season lightly with salt and pepper. Bake for ten minutes and serve immediately.
Serves four.
This is an edited extract and images from The Silver Spoon: Quick and Easy Italian Recipes, published by Phaidon. Available from October 5.
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