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Artichokes in sauce
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 large artichokes with stalk,
3 chopped garlic cloves,
1 tablespoon chopped parsley,
½ glass of white wine,
80 g of breadcrumbs,
80 g of butter,
the juice of 2 lemons,
1 tablespoon vegetable broth,
salt,
pepper.
For the sauce:
1 large cup of mayonnaise,
½ cup of cream,
2 tablespoons lemon juice,
1 tablespoon of ketchup.
Introduction
Tonic, liver stimulator, blood purifier, diuretic and detoxifying, artichoke is a supple and versatile vegetable that goes well with both meat and fish. The youngest specimens, therefore more tender, can be consumed also raw, cut into slices, seasoned with oil and lemon and flavored with mint leaves.
Preparing
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