Italiano
The recipes of traditional Neapolitan cuisine.
Ancient history for this product of the earth. The plant called Cynara was already known to the Greeks and Romans , but surely it was a wild fruit . Apparently to the fruit were ascribed aphrodisiac powers , and it takes its name from a girl seduced by Jupiter and then transformed these into artichoke. One of the varieties of this food , is itself the artichoke of Paestum, recognized as a PGI product and coming from the town of Magna Greece Capaccio -Paestum . Prepared it with this method ,it’s an accompanying dish full of flavor.
Ingredients (for 4 people):
12 medium-sized artichokes
150 gr black olives
75 g capers
12 anchovy or salted anchovies
1 garlic
half lemon
150 gr olive oil
salt
1 bundle of parsley
Making of recipe
Free the artichokes of the first outer leaves and tough part of the stem. Cut into 4 pieces or more . Put them in a bowl of water and salt, with a little lemon juice for half an hour . Dry thoroughly artichokes . In a saucepan, put the crushed garlic clove until ìt’s golden and then delete it. Add the olives , pitted and chopped with capers and anchovies. A few minutes later add the artichokes . Stir for 5 minutes over high heat. Add water a little time by time enough for cooking 15 /20 minutes on low heat. Add salt if needed. They are ready just soft. Serve by adding the chopped parsley.
