Here's a perfect way to accompany lamb kebabs without overwhelming their unmistakable flavor: a simple side dish of sautéed artichokes
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INGREDIENTS |
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Artichokes (medium size) |
8 |
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White wine |
1 |
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glass |
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Extra-virgin olive oil |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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Parsley |
1 |
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handful |
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Garlic |
1 |
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clove |
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PREPARATION |
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Wash and clean the artichokes, removing the outer leaves and toughest parts of the stem. Once you have dried them, pat them with a clean dishtowel, and cut them into wedges of the same size. |
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Cover the bottom of a large, shallow pan with olive oil, add the garlic, which has been peeled and cut into thin slices, allowing it to heat over a lively flame; put in the artichokes, adding salt and pepper to taste, and brown for 3 to 4 minutes - still over a lively flame - stirring gently with a wooden spoon. |
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Pour the white wine over the artichokes and continue cooking over a high flame until it has evaporated; then, lower the flame and leave to cook for about 30 minutes, stirring every once in a while. |
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When the artichokes have finished cooking, sprinkle them with chopped parsley and arrange on a platter and serve. |
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CHEF'S NOTE |
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Artichokes are traditional to the Abruzzo region. An outstanding example is the artichokes from around the town of Cupello, which are ideal for preserving in oil |
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For this tasty, rustic dish we would recommend a dry, white wine with a rich bouquet and plenty of body, something with a fresh acidic tang, like a Bianco Colli di Luni or a Vitoska del Carso. |
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