Parmigiana di carciofi recipe (fried artichokes )♡カルチョーフィ(アーティチョーク)のパルミジャーナ
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Recipes in this Video
3 recipes
Originating from Southern Italy, Parmigiana di Carciofi showcases the region's love for artichokes and layered dishes. Traditionally served as a side or main course, it highlights the simplicity and flavor of fresh ingredients, often enjoyed during family gatherings or festive occasions. Today, this dish has gained popularity beyond Italy, with variations appearing in many Mediterranean-inspired cuisines.
Ingredients
- ●artichokes
- ●parmesan cheese
- ●mozzarella cheese
- ●tomato sauce
- ●olive oil
- ●garlic
- ●onion
- ●basil
- ●salt
- ●black pepper
- ●lemon juice
- ●flour
- ●breadcrumbs
- ●egg
Instructions
- 1Prepare artichokes by trimming the stems and removing the outer leaves until tender hearts are exposed.
- 2Slice the artichokes into quarters and place them in a bowl of water with lemon juice to prevent browning.
- 3Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until fragrant, about 3-4 minutes.
- 4Add the artichokes to the skillet and cook until tender, about 8-10 minutes, seasoning with salt and black pepper.
- 5In a baking dish, spread a layer of tomato sauce on the bottom.
- 6Layer half of the sautéed artichokes over the sauce, followed by a layer of mozzarella cheese and a sprinkle of parmesan cheese.
- 7Repeat the layering process with the remaining artichokes, tomato sauce, mozzarella, and parmesan.
- 8Top the final layer with breadcrumbs and a drizzle of olive oil for a crispy finish.
- 9Preheat the oven to 375°F (190°C).
- 10Bake the dish for 25-30 minutes, or until the top is golden and bubbly.
- 11Let it cool for a few minutes before slicing and serving, garnished with fresh basil.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Grana padano offers a similar flavor at a lower cost.
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone
Provolone can be less expensive and still melt well.
Techniques
sautéinglayeringbaking
Equipment
skilletbaking dishknifecutting boardbowloven
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Artichoke ParmesanCarciofi alla Parmigiana
Ingredients
- ●1 cup Arborio rice
- ●4 cups vegetable broth
- ●1 cup chanterelle mushrooms, cleaned and sliced
- ●1 small onion, finely chopped
- ●2 cloves garlic, minced
- ●1/2 cup dry white wine
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp olive oil
- ●2 tbsp unsalted butter
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1In a saucepan, heat the vegetable broth over low heat and keep it warm.
- 2In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the chanterelle mushrooms and sauté until they are tender, about 5-7 minutes.
- 6Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter, cooking for about 2 minutes.
- 7Pour in the white wine and stir until it is mostly absorbed by the rice.
- 8Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 9Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 10Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- 11Serve hot, garnished with fresh parsley.
Equipment
SaucepanLarge skilletLadleWooden spoon
Ingredients
- ●2 balls of burrata cheese
- ●2 cups mixed salad greens
- ●1 cup cherry tomatoes, halved
- ●1/4 cup pesto sauce
- ●1/4 cup pine nuts, toasted
- ●1 tbsp olive oil
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a large bowl, combine the mixed salad greens and cherry tomatoes.
- 2Drizzle the olive oil over the salad and season with salt and pepper. Toss gently to combine.
- 3On a serving plate, arrange the salad mixture evenly.
- 4Tear the burrata cheese into pieces and place them on top of the salad.
- 5Spoon the pesto sauce over the burrata and salad.
- 6Sprinkle the toasted pine nuts over the top for added crunch.
- 7Serve immediately as a fresh appetizer or light main dish.
Equipment
large bowlserving platespoon
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