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 are the neapolitan artichokes: It can be prepared as an excellent side dish or as a tasty condiment for pasta.
Ingredients(For 4 servings)
- 1.5 kg of artichokes
- 1 tablespoon capers
- 30g black olives
- 1 clove of garlic
- 1 bunch of parsley
- 1 Lemon
- White wine to fade
- 4 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Neapolitan Artichokes Preparation
Wash the violets well by removing the harder leaves and stalks, cut into wedges and dip them in a container with water and lemon juice so that they do not burned. Heat in a saucepan 4 tablespoons of oil with a mixture of 2 tablespoons of parsley, garlic, capers (previously rinsed) and black olives. Add the drained artichokes and allow to gain flavor for 5 minutes, blend with the wine and wet flush with a little water. Season with salt, pepper and cook with low flame covered for 20 minutes. Remove the lid and continue cooking for 15 minutes.
Nutrition Values: (for 1 serving): 198 Kcal (9,5C 10P 13F)
Dott.ssa Patalano Myriam Biologist Nutritionist
Ischia Nutrizione Patalano