Grandma Lilly’s baked artichokesPrint
Ingredienti / Ingredients
- 5 artichokes (12 hours soak)
- 8 spoons of breadcrumbs
- 3 spoons of grated Parmesan cheese
- 2 garlic cloves
- ½ glass of dry white wine (if possible, the same wine in combination)
- ½ glass of water
- ½ white onion
- 20 g of chopped parsley
- 1 and ½ coffee cup of olive oil
- 1 knob of butter
Preparazione / Instructions
Prepare the artichokes by eliminating the hardest outer leaves. Cut the tips and remove the inner “beard” of the artichokes, place them in a bowl with water and lemon for at least 12 hours.
Chop the parsley, garlic and onions and mix them with breadcrumbs and a pinch of salt and pepper.
Add Parmesan cheese and oil to the mixture thus obtained, mix well and stuff the artichokes by pushing the mixture thereinto.
Put the artichokes in a pan previously greased with oil and half glass of water at the bottom. Place the artichokes well joined to one another and put thereon a knob of butter with a sparkling of Parmesan cheese, salt and pepper and add white wine.
Cover the pan with a sheet of aluminum and place in the oven at 170° for 40 minutes. Control each 10 minutes and sprinkle with the sauce at the bottom to maintain the cooking moisture.
After 40 minutes, remove the sheet of aluminum and proceed cooking for other 45 minutes at 160°.
Control and add warm water if the bottom dries.
Thanks Grandma Lilly, your artichokes are superb!
Wine Princess suggests
To enjoy your artichokes, which is, amongst the others, a very difficult food to match, combine with a wine having a particular story, the Timorasso, now Derthona. This is the ancient Roman name of the city of Tortona, obviously originally of the Turin hills.
The producer, Walter Massa, is well described in the book by Oscar Farinetti (“Storie di coraggio” – Mondadori 2013). The elegance of this wine, combined with the incredible enhancement of man, allows you to feel vegetal and citrus scents at a certain temperature of 8/10 degrees.
Its flavor, which leaves in the mouth the urge to have a sip after another, helps cleansing the palate from the fatness of the seasoning and at the same time tasting the artichokes in their simplicity.
Served in a large cup and tasted again when the temperature has raised, it will give you other and mineral sensations.
Who should drink it? Those who are afraid of artichokes in the plate! Do not forget that the wine is so eclectic that can match with anything, except bad mood!
When to drink it? At lunch, in the first spring days. Out of the winter period, we do not still feel like drinking fresh and direct wines, like the Timorasso, on the contrary its complex structure is perfect.
Wonderful opportunity: when you feel the need to explain your guests how a simple grape like the Timorasso changed the course of an area not very lucky like the Turin hills. I call it a wine worth the trip! Going to Monleale (Alessandria) and tasting it is a duty towards the winegrowers and our delight!
God save the wine!