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Tortino di Carciofi


artichoke
lemon juice
olive oil
chopped garlic
chopped parsley
salt and pepper
eggs
Parmesan Cheese

(Savoury pie with artichokes)

Remove the harder leaves of the artichokes and cut the tips of the others. For each artichoke cut into 4 segments and put them in slightly sour water with lemon juice.

Then put the segments of artichoke in a pan with oil, chopped garlic and parsley, salt and pepper. Cover the pan and cook it over a low fire. If the artichokes dry too much add small amounts of broth until the artichokes become tender; at this moment add the eggs beaten with salt, a pinch of pepper and grated Parmesan cheese. Cook over a moderate fire with covered pan until complete cooking.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.