CARCIOFI CON PARMESANO ED OLIO DI TARTUFO BIANCO or ARTICHOKES WITH PARMESAN AND WHITE TRUFFLE OIL

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There are a lot of artichokes around now, it’s not really the high season but you can still find really good ones so I couldn’t resist buying some the other day. I fell in love with artichokes when I first began to eat food cooked in Italian homes a long time ago; my mother always bought us a big artichoke every autumn that we enjoyed thoroughly so when I came here and discovered all the tender varieties that you can find here, not to speak of all the wonderful recipes! The artichoke has a special place in my heart and not only because it tastes good but also because it is such a beautiful vegetable, the shades of grey, green and violet are irresistible to me!

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CARCIOFI CON PARMESANO ED OLIO DI TARTUFO BIANCO or ARTICHOKES WITH PARMESAN AND WHITE TRUFFLE OIL

Artichokes
Freshly grated parmesan cheese
Olive oil with white truffle, not necessary but it does make it special!
Breadcrumbs
Olive oil

– Trim the artichokes of the outer leaves and then cut off the top of them. Quarter the artichokes and put them in a bowl with water and some lemon juice if you don’t want them to darken.
– Boil them in salted water until soft.
– Heat up some olive oil with a couple of teaspoons of breadcrumbs but be careful not to burn it.
– Drain the artichokes of the water and put them on plates or a big plate, sprinkle the freshly grated parmesan cheese on top of them and pour the olive oil and the breadcrumbs over them.
– Top up with a few drops (or more, it depends how strong your oil is) of white truffle oil or if you don’t have that, eat them without!

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L