The vegetable gardens and forests of Liguria's hinterland yield an astonishing array of mushrooms and fresh, flavoursome vegetables. In particular, Liguria is one of the main artichoke-growing regions. Even when prepared very simply in a pan, they are one of the lightest and tastiest of Liguria's side dishes.
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INGREDIENTS |
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Artichokes |
8 |
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n° |
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White wine |
half |
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a glass |
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Garlic |
1 |
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clove |
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Chopped parsley |
1 |
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sprig |
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Lemon |
1 |
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(the juice) |
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Extra virgin olive oil |
3-4 |
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spoons |
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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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PREPARATION |
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Clean the artichokes, eliminating the stalk, outer leaves and the furry inside. Cut into four wedges. |
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Immerse the artichokes in water with the lemon juice to prevent them from turning black. |
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Boil the artichoke wedges in boiling water for a few minutes. In another pan, lightly fry the garlic and chopped parsley in the oil. |
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Add the artichokes to the dressing and sauté in the pan for a few minutes. |
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| 5. |
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Before concluding the cooking, sprinkle the artichokes with the wine and season to taste. Serve piping hot. |
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CHEF'S NOTE |
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Ligurian cuisine is traditionally vegetarian. This region does not, in fact, feature any large plains on which to rear cattle. Hence the scarcity of meat dishes and the ample use of vegetables, even for stuffing and savoury tarts. |
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Vermentino or another typically Ligurian dry white wine such as Pigato. The fruity, slightly almondy flavour is ideal for fish and vegetable specialities. |
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