{"id":5104,"date":"2014-03-26T09:45:09","date_gmt":"2014-03-26T09:45:09","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=5104"},"modified":"2014-03-26T16:44:03","modified_gmt":"2014-03-26T16:44:03","slug":"a-nice-plate-of-thistles","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/a-nice-plate-of-thistles\/","title":{"rendered":"A Nice Plate of Thistles"},"content":{"rendered":"

Serena and I just can\u2019t agree about this: thistles \u2026 tasty, yes or no? Okay, maybe I\u2019m being a bit harsh by calling them thistles, they\u2019re actually called carciofi<\/strong>, but to me they\u2019ll always just be big thistles, certainly to be admired for their impressive foliage and wonderful purple flower heads, but as a kid growing up in the English countryside, thistles, like stinging nettles, were to be left well alone!<\/p>\n

\n\n\n\n\n\n\n\n\n
this \u2026<\/strong><\/font><\/em><\/td>\n<\/tr>\n
\"carciofi<\/a><\/td>\n<\/tr>\n

\u2026<\/em><\/font><\/strong><\/font> should become this \u2026<\/em><\/font><\/strong><\/td>\n<\/tr>\n
\"carciofi<\/a><\/td>\n<\/tr>\n

<\/font>\u2026 but instead it becomes this \u2026 now does that seem right to you?<\/font><\/strong> <\/font><\/em><\/td>\n<\/tr>\n
\"OLYMPUS<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Speaking of those impressive flower heads, if Serena has her evil way with the poor things they never get to flower \u2026 because they end up on her plate (not mine). Yes, the main edible thistly bit is actually the flower head before it has had a chance to fulfil itself by blooming. Pretty cruel if you ask me.<\/p>\n

Now, I\u2019ll just have to take Serena\u2019s word for it that carciofi<\/strong> do actually taste of something. In fact, according to her they\u2019re wonderful \u2026 and I guess I\u2019ve just come to accept it as an \u2018Italian thing\u2019, to be added to the long list of national eccentricities. So before I put you off for life I think I\u2019d better hand over to my dear wife and eater of big thistles, Serena for \u2026 a wonderful recipe!!!<\/em><\/p>\n

Carciofi ripieni = Stuffed artichokes<\/strong><\/font><\/font><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n
Ingredienti:<\/strong><\/font><\/td>\nIngredients:<\/strong><\/font><\/td>\n<\/tr>\n
8 carciofi<\/strong><\/font><\/td>\n8 artichokes<\/strong><\/font><\/td>\n<\/tr>\n
100 gr di pangrattato<\/strong><\/font><\/td>\n100 grams of dry breadcrumbs<\/strong><\/font><\/td>\n<\/tr>\n
50 gr di parmigiano grattugiato<\/strong><\/font><\/td>\n50 grams of grated Parmesan cheese<\/strong><\/font><\/td>\n<\/tr>\n
un ciuffo di prezzemolo<\/strong><\/font><\/td>\na bunch of parsley<\/strong><\/font><\/td>\n<\/tr>\n
uno spicchio d\u2019aglio<\/strong><\/font><\/td>\na clove of garlic<\/strong><\/font><\/td>\n<\/tr>\n
sale e pepe<\/strong><\/font><\/td>\nsalt and pepper<\/strong><\/font><\/td>\n<\/tr>\n
olio extravergine d\u2019oliva<\/strong><\/font><\/td>\nextra virgin olive oil <\/strong><\/font><\/td>\n<\/tr>\n
un limone<\/strong><\/font><\/td>\none lemon<\/strong><\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Preparazione<\/strong> = Preparation<\/font><\/p>\n

Clean the artichokes following the instruction I gave you in my previous post: Come Pulire i Carciofi<\/font><\/strong><\/a>, but without cutting them into quarters. Remove the stalk high up near the head, so as to form a flat base in order to be able to stand them upright. Peel the tender part of the stalks and cut it into 3-5 cm lengths. Put the artichoke heads and stalks in a bowl of cold water along with the juice of half a lemon.<\/p>\n

In the mean time prepare the stuffing: put breadcrumbs, Parmesan cheese, finely chopped parsley and garlic, salt, pepper, and two tablespoons of olive oil in a bowl and mix together well.<\/p>\n

Shake the water off the artichokes, then open the tops, and with a small spoon remove the fluffy \u2018wool\u2019 from inside. Carefully stuff the artichokes with the breadcrumb mixture, pressing it firmly down. Put the stuffed artichokes upright in a baking pan. Insert the stalks in the spaces in between the heads to help keep them upright. Fill the baking pan with acqua acidulata<\/strong> (water mixed with the juice of half a lemon) until it reaches 2\/3 of the way up the artichokes. Drizzle a little olive oil over them, cover the baking pan with foil or a lid, and bake in a preheated medium oven, 160\u00b0 C (320\u00b0 F) for about 35 minutes. Uncover the artichokes and leave them to brown for about another 10 minutes. Remove them from the oven, and leave to cool for a while before serving. They\u2019re also great served cold.<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Serena and I just can\u2019t agree about this: thistles \u2026 tasty, yes or no? Okay, maybe I\u2019m being a bit harsh by calling them thistles, they\u2019re actually called carciofi, but to me they\u2019ll always just be big thistles, certainly to be admired for their impressive foliage and wonderful purple flower heads, but as a kid…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":90,"featured_media":5130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3],"tags":[292314,292316,292315],"class_list":["post-5104","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","tag-carciofi-ripieni-ricetta","tag-globe-artichokes-italian-recipe","tag-stuffed-artichokes-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/5104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/users\/90"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/comments?post=5104"}],"version-history":[{"count":27,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/5104\/revisions"}],"predecessor-version":[{"id":5145,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/posts\/5104\/revisions\/5145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media\/5130"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/media?parent=5104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/categories?post=5104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/italian\/wp-json\/wp\/v2\/tags?post=5104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}