Skip to main content

Artichokes Roman Style, and Mozzarella Croquettes





Kazuyo gave me 4 artichokes, so we got one each and I cooked them alla romana, the best way to make a few artichokes go a long way. Cut the spikes off, and the stalks and then immediately put the artichokes in water and lemon (so that they don't become black) to wash them. Finely chop plenty of Italian parsley with garlic and a pinch of salt, and use this to fill the centre of each artichoke. Place the artichokes side up in a pot, drizzle some olive oil in the centre of each artichoke and add a little water at the bottom (about 2 fingers). Cover with a lid and simmer on low for a long time (1-2 hours) adding water from time to time. The artichokes are ready when the leaves easily detach with your fingers. 


This is Vegan and Gluten Free


To eat the artichokes remove the harder outer leaves with your fingers and just scrape the flesh off with your teeth (keep a bowl on the side to discard the used leaves) until you get to the heart, which can be eaten whole. The remaining stock is excellent for risotto. One artichoke per person is enough, but to offer something more on the same evening I made some croquettes with mozzarella. The fact was that I bought a nice big Italian mozzarella that didn't taste 'fresh' enough to be eaten in a salad (but was ok to be cooked). So I chopped it and mixed it with one egg, a handful of breadcrumbs, a pinch of salt and some fresh sage leaves. I made 4 croquettes and pan fried them with olive oil. Very simple really, but I included the recipe because they were so yum!




Photos and Recipes by Alessandra Zecchini ©

Comments

  1. Croquettes looks extremely fabulous and tempting..

    ReplyDelete
  2. The mozzarella croquettes are my kids' favorites!

    ReplyDelete
  3. Mmmm I love artichokes, and thanks for stopping by my blog too!
    take care..

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal

Kamo Kamo Maori Squash and Italian Borlotti Beans

A crop which gives me great pleasure is borlotti beans, not only for their flavour but also because I love the idea of growing protein food! I eat fresh borlotti, or I dry them and then use them to make nice soups and stews; in particular I like soups with pumpkins, but since this year I am traveling on, I will not enjoy the pumpkins that are growing in my garden. So I tried a different 'pairing'. A friend gave me some kamo kamo, the traditional Maori squash, and told me that the way to eat it is to boil it (skin on) and then cut it and spread it with butter (or olive oil...) salt and pepper, and scoop the flesh out with a fork. I had two kamo kamo so I boiled one (as a was told) and cut the other and sauted with a drop of olive oil and other vegetables from my garden: red onion, and celery. Then I added the beans and some water, salt and pepper, and cooked everything until the beans were soft. I added water little by little, when necessary, and I thought that this wo

Dairy Free Banana Cake and Slow Food Waitakere Fair Trade Coffee Break

Photo and Recipe by Alessandra Zecchini  © Ingredients 4 ripe bananas Juice of one lemon 100 g icing sugar + some for dusting 1 pinch ground cinnamon 100 ml vegetable oil 2 eggs 200 g self rising flour Mash the bananas with the lemon juice, add the rest of the ingredients (in the order given above) and mix well. Grease a cake mould and pour the cake mixture in, bake at 180°C for approximately 30 minutes or until a toothpick inserted into the cake comes out clean. Reverse onto a serving plate (I used my Mum's cameo plate), dust with icing sugar and serve. We have this for breakfast with caffellatte. And if you like to consider where you coffee and banana come from... please join us at Slow Food Waitakere for:  SLOW FOOD   WAITAKERE   FAIR TRADE COFFEE BREAK Slow Food Waitakere is hosting a Coffee Break, as part of Oxfam's Biggest Coffee Break during Fair Trade Fortnight and it would e great if you could co