PSYCHODELIC KITCHEN - ARTICHOKES "ALLA ROMANA" (EPISODE 2)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds are often more affordable and provide a similar texture.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats can be a healthier, gluten-free option, while crushed crackers are cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is often less expensive.

Wash the artichokes.

Trim the tough outer leaves of the artichokes.

Cut the stock of the artichokes to the desired length for vertical placement in the pot.

Peel off the stringy parts from the stock and place it in lemon water to prevent browning.

Cut the tops of the artichokes at an angle, being careful not to cut all the way through.

Remove the tough outer leaves from the artichokes and place them in lemon water.

Chop parsley, garlic, and calamint finely, and mix in a bowl with lemon zest and salt.

Add a little olive oil to the bottom of the pot to prevent sticking.

Stuff the artichokes with the parsley, calamint, and garlic mixture.

Place the stuffed artichokes upright in the pot and add the extra stalks around them.

Drizzle a little olive oil on top of the artichokes and add a pinch of salt.

Pour about 1 cup of white wine into the pot, ensuring the liquid covers about 1 centimeter of the bottom.

Cover the pot and place it in the preheated oven at 180°C (356°F).

Check the artichokes during cooking to ensure there is always some liquid in the bottom of the pot.

After about 20 minutes, check the artichokes for tenderness; they should be very soft.

Taste the artichokes and adjust seasoning if necessary, adding more liquid if needed.

Once cooked to preference, plate the artichokes and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens