artichoke Collage
One of the most beautiful and strange edible plant, armour like exterior and delicious, savoury, tasty, sweet heart. This vegetable is technically not a vegetable, but the bud of a flowering plant from the thistle family.
I love it cooked simply steamed and then put in oil, vinegar and seasoned with garlic and parsley. Or boiled, peeled and put in a salad with Parmesan cheese, thin slices of lemon, roasted nuts and good olive oil. Or, i like it fried, simple, without batter. Or baked, stuffed.

Una delle più belle e strane piante commestibili, che ha un’armatura esteriore e un delizioso, saporito, gustoso e dolce cuore. Questo ortaggio tecnicamente non è un vegetale, ma il bocciolo di una pianta della famiglia del cardo.
Lo adoro cotto semplicemente al vapore e poi messo sotto olio, aceto e condito con aglio e prezzemolo. Oppure bollito, sfogliato e messo in insalata con Parmigiano, fette sottili di limone, noci tostate e del buon olio di oliva. O ancora, mi piace fritto, semplice, senza pastella. Oppure al forno, ripieno.

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3 Comments on Artichoke

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