Carciofi Trifolati – A Traditional Italian Recipe

carciofi trifolatiCarciofi Trifolati


Ingredients (serves 6)

• 12 artichokes
• 1 lemon
• 2 cloves of garlic
• 6 T. of olive oil
• parsley
• salt and pepper
• 1 cup of hot water


In a bowl squeeze the lemon juice with cold water. Clean the artichokes (cut half of the stalk off, about 23 cms from the tips and remove the external, hard leaves). Immediately brush with the lemon to prevent the artichokes from turning black when exposed to the air. Cut the artichokes in half and then cut in thin slices, place them in a bowl. Take a saucepan and add the olive oil, the pressed cloves of garlic and parsley. When the oil is hot, remove the artichokes from the water and cook for 5 minutes on a high flame, stirring continually. Lower the flame, add salt and pepper, cover and cook for about 30 minutes. Pay attention as if the steam is not sufficient to cook the artichokes (this will depend on the quality and freshness of the artichokes and the strength of the gas), add a little hot water, a little at a time. You will know when they are cooked when they are soft but not falling apart.



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