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The artichoke is among the most cultivated vegetables in Italy, especially in the south, and is very versatile in the kitchen. It consists mainly of water and fibres, for this reason it is particularly indicated in dietary regimens, rich in copper and iron and other mineral salts (in particular phosphorus, calcium, sodium and potassium) but also of vitamins such as the vitamin C and those of the B group.
One of the recipes in the kitchen is that of artichokes with baked potatoes: It represents a light meal but it is essential not consider potatoes not as an outline but as an alternative to pasta or bread!
Ingredients(for 3 persons)
- 6 Artichokes
- 3 Large Potatoes
- 90 grams of Parmesan
- 90 grams of grated pan
- Parsley to taste
- Black Pepper
- Salt to taste
- 2 tablespoons of extra virgin olive oil
- 1 lemon
Artichokes with baked Potatoes Preparation
First clean the stalk of the artichokes and remove the outermost leaves, cut them into slices not too big and soak them in water and lemon. Mix the grated pan, parmesan, chopped parsley and pepper In a mixing bowl. Peel and cut the potatoes into horizontal slices. Cover the bottom of a baking sheet with baking paper and place a layer of potatoes, season with the mixture of bread and cheese and then put a layer of artichokes, continue until you finish the ingredients.
Finish with a layer of potatoes and sprinkle with the mixture of bread and parmesan. Add water to almost completely cover the whole and finally 2 tablespoons of extra virgin olive oil. Cook at 200 degrees for approx. 40/50 minutes (with a few minutes at the end in "Grill" mode).
When cooked, a golden and crisp crust on the surface of the potatoes must appear.
Dott.ssa Patalano Myriam Biologist Nutritionist
Ischia Nutrizione Patalano