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Carcioli trifolati
by
Frank Fariello
Calificación: 4.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EBegin,%20as%20usual%20with%20a%20soffritto:%20saut%C3%A9%20the%20garlic%20gently%20in%20a%20generous%20amount%20of%20olive%20oil%20until%20it%20just%20begins%20to%20brown.%3C/p%3E%3Cp%3ERemove%20the%20garlic%20from%20the%20skillet%20and%20add%20your%20artichoke%20wedges.%20Increase%20the%20heat%20a%20bit%20and%20toss%20the%20artichokes%20in%20the%20seasoned%20oil%20for%20a%20few%20minutes%20without%20browning.%3C/p%3E%3Cp%3EAdd%20a%20splash%20of%20water%20(not%20a%20lot)%20and%20cover%20the%20skillet.%20Let%20the%20artichokes%20simmer%20until%20they%20are%20tender%20but%20not%20coming%20apart.%20Cooking%20time%20will%20vary%20according%20to%20the%20size,%20age%20and%20quality%20of%20your%20artichokes,%20and%20how%20thin%20your%20wedges%20are,%20but%20normally%20somewhere%20between%2010-20%20minutes%20will%20do.%3C/p%3E%3Cp%3EUncover%20the%20skillet,%20raise%20the%20heat,%20and%20season%20generously%20with%20salt%20and%20pepper,%20tossing%20the%20wedges%20to%20season%20them%20evenly.%20Then,%20at%20the%20last,%20add%20your%20parsley,%20give%20the%20skillet%20another%20toss,%20and%20serve%20immediately.%3C/p%3E%3Cp%3ENOTES:%20The%20only%20real%20tricky%20part%20of%20this%20recipe%20is%20the%20trimming%20of%20the%20artichokes,%20which%20can%20take%20some%20time%20and%20skill%E2%80%94although%20it%20actually%20becomes%20quite%20easy%20once%20you%20get%20the%20hang%20of%20it.%20In%20the%20markets%20of%20Rome,%20friendly%20vendors%20will%20trim%20artichokes%20for%20you,%20but%20here%20in%20the%20States%20you'll%20usually%20have%20to%20do%20this%20yourself.%3C/p%3E%3Cp%3EThe%20Italian%20way%20of%20trimming%20artichokes%20can%20be%20a%20bit%20surprising%20to%20the%20uninitiated,%20as%20you%20take%20so%20much%20off%20the%20vegetable.%20To%20some,%20it%20can%20seem%20like%20a%20'waste'.%20But%20the%20idea%20is%20to%20reduce%20the%20artichoke%20down%20to%20its%20edible%20parts,%20but%20you%20are%20still%20left%20with%20the%20tender%20inner%20leaves,%20so%20it's%20not%20quite%20a%20matter%20of%20eating%20only%20the%20hearts.%20Here's%20a%20good%20video%20tutorial%20featuring%20the%20genial%20Lidia%20Bastianich%20to%20show%20you%20how:%3C/p%3E%3Cp%3EYou%20can%20use%20any%20kind%20of%20artichoke%20for%20this%20dish.%20Obviously,%20large%20artichokes%20will%20take%20longer%20to%20cook%20than%20the%20smaller%20ones.%20The%20photo%20above%20shows%20smaller%20artichokes%20cut%20into%20quarters,%20but%20if%20you%20like%20you%20can%20cut%20them%20into%20eighths%20or,%20for%20large%20artichokes,%20even%20more%20finely.%3C/p%3E%3Cp%3ECarciofi%20trifolati%20make%20for%20a%20superb%20contorno,%20but%20they%20also%20make%20a%20great%20filling%20for%20frittata%20and,%20if%20cut%20finely,%20can%20also%20be%20used%20to%20dress%20pasta.%3C/p%3E%3Cp%3EAs%20I've%20mentioned%20before,%20the%20same%20basic%20technique,%20when%20applied%20to%20leafy%20vegetables,%20takes%20on%20a%20name,%20either%20ripassati%20in%20padella%20or%20just%20in%20padella%20(in%20the%20skillet).%3C/p%3E){kind=link}