WHERE HEALTHY AND FRESH MEET DELICIOUS
Ingredients: 1/2 Lb. Spaghetti pasta 6 Oz. ready artichokes in brine, drained 2 slices prosciutto 4 tbsp pan toasted breadcrumbs 2 garlic cloves finely chopped 1 tbsp lemon juice 6 oz Extra Virgin Olive oil Pinch of chili flakes Salt and freshly ground pepper Grated …
This dish is best-known example of Roman Jewish cuisine; it does go back to the Roman Empire, which makes it one of the oldest Jewish cuisines in Europe. The cooking process is done in two stages; first, the artichokes are fried in lower temperatures in …
You may find out by now that I am a big fan of artichokes, I like them braised, fried, steamed, or just raw with lemon juice, olive oil and Parmesan cheese. In this Mediterranean recipe, the sauce is as a star as the artichokes themselves, both …
I like the flavor of grilling artichokes, it is an appetizer that has stick in my mind the time I visited Ibiza Island in Spain with my dearest friend and cordon blue chef Khalid. Thinly sliced artichokes hearts grilled and dressed with lemon vinaigrette; it …
This recipe of fried artichokes makes best appetizer. Following the classic steps; dipped in seasoned flour, beaten eggs, coated with breadcrumbs and fried to perfection in vegetable oil served with aioli dip. The important tip for preparation is that the artichokes should be cut to …
Artichokes are my favorites while living in Italy (Artichokes turn to a beautiful and gorgeous purple flower if not harvested in time). My friend Giovanni ‘s favorite dish is Carciofi alla Romana; braised artichokes cleaned and stuffed with parsley, garlic and olive oil. It is …