's still time artichokes, and this first course, different than usual, you can prepare quickly and taste great.
A little patience is needed to clean the artichokes, removing leaves harder and then reducing them to thin slices. If you become a little black hands, rub them with half a lemon, maybe a half a lemon that has remained unused for some time in the fridge. Whiten immediately. Then follow me and do not regret it, then I'll talk about a change to make this dish, but we do not run.
INGREDIENTS for 4: 4 artichokes; Accessibility gr 500, gr onion, 100, 100 cc dry white wine, extra virgin olive oil 4 heaping tablespoons, salt 1 pinch, tuna in olive oil gr 80/100.
PROCEEDINGS clean carcioofi removing hard outer leaves and cutting tips to one half the length of the remaining leaves. Cut each artichoke in two, remove the internal beard and cut again into thin slices: the more subtle and before cooking. In a pan put oil, onion cut into thin veil over low heat and just fry it. Add the sliced \u200b\u200bartichokes, white wine, a pinch of salt and cook covered for 10 minutes to fire a little faster.
Meanwhile, boil water with salt for cooking wheels. Discard the lid of the pan, stir the artichokes, cook for 5 minutes. Open the can of tuna and discard all the olive oil in it. ( not extra virgin, but oil obtained by the by means of chemical solvents, this by removing debris from what remains of the olives after pressing the Extra virgin oil is like a semi! )
Put the pasta into the boiling water, meanwhile, add the tuna with artichokes and crumbled. Drain al dente wheels and pass them in a pan for a couple of minutes over high heat, then pass them in a dish and serve immediately.
PS A nice variation. Prepare the artichokes as explained above. Instead of tuna, 12
buy frozen shrimp, thawed, remove the shell, head and gutted on the back, cut into two pieces. Pass in a small saucepan over medium heat with a knob of butter, half a clove of garlic, a pinch of salt and half a teaspoon of curry , stirring, for no longer than three minutes, remove the garlic, then add the artichokes and then continue as above. If someone is allergic or does not like the curry you can flavor it with a teaspoon of soy sauce Kikkoman. But in this case do not add salt because the soy sauce and intrinsically very salty.
A little patience is needed to clean the artichokes, removing leaves harder and then reducing them to thin slices. If you become a little black hands, rub them with half a lemon, maybe a half a lemon that has remained unused for some time in the fridge. Whiten immediately. Then follow me and do not regret it, then I'll talk about a change to make this dish, but we do not run.
INGREDIENTS for 4: 4 artichokes; Accessibility gr 500, gr onion, 100, 100 cc dry white wine, extra virgin olive oil 4 heaping tablespoons, salt 1 pinch, tuna in olive oil gr 80/100.
PROCEEDINGS clean carcioofi removing hard outer leaves and cutting tips to one half the length of the remaining leaves. Cut each artichoke in two, remove the internal beard and cut again into thin slices: the more subtle and before cooking. In a pan put oil, onion cut into thin veil over low heat and just fry it. Add the sliced \u200b\u200bartichokes, white wine, a pinch of salt and cook covered for 10 minutes to fire a little faster.
Meanwhile, boil water with salt for cooking wheels. Discard the lid of the pan, stir the artichokes, cook for 5 minutes. Open the can of tuna and discard all the olive oil in it. ( not extra virgin, but oil obtained by the by means of chemical solvents, this by removing debris from what remains of the olives after pressing the Extra virgin oil is like a semi! )
Put the pasta into the boiling water, meanwhile, add the tuna with artichokes and crumbled. Drain al dente wheels and pass them in a pan for a couple of minutes over high heat, then pass them in a dish and serve immediately.
PS A nice variation. Prepare the artichokes as explained above. Instead of tuna, 12
buy frozen shrimp, thawed, remove the shell, head and gutted on the back, cut into two pieces. Pass in a small saucepan over medium heat with a knob of butter, half a clove of garlic, a pinch of salt and half a teaspoon of curry , stirring, for no longer than three minutes, remove the garlic, then add the artichokes and then continue as above. If someone is allergic or does not like the curry you can flavor it with a teaspoon of soy sauce Kikkoman. But in this case do not add salt because the soy sauce and intrinsically very salty.
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