Clelia us a good recipe season. You all see in your greengrocers these beautiful bunches of purple artichokes that are waiting for you.
The artichokes are a real treat, yet he must know well to cook them so they are tender.
So be sure to follow all the advice peeling and cooking below and you will make this recipe one of your basics!
For 6 people you need:
- 6 artichokes artichokes (small purple often presented in a bouquet, not the big North artichokes !!! Yummy but also completely ineffective for this recipe)
- 1 lemon
- 8 tablespoons olive oil
- 3 eggs
- Fresh herbs at will: chive, chervil, parsley...
Recipe of artichokes seasoned with herbs
1- Cut artichokes ... part of the artichoke stem, leaving about 5 cm. Remove the leaves from the base 3 or 4 rows, cut the sheets to a third of the height, peel the stem and turn artichokes (the base of the artichoke, this is called turn artichokes), rub right Following each artichoke with lemon half to prevent them blacken and put them in a bowl of cold water with the juice of half lemon.
2- Boil salted water and immerse the artichokes are about 30 minutes with the lemon half of the fresh water bowl. Drain and set aside to cool.
3- Cook 3 hard boiled eggs (10 min), shell them and mash them with a fork.
4- Wash, thin out and cut your grass. In a bowl mix the olive oil, herbs, salt, pepper and crushed boiled eggs.
5. To serve, cut your artichokes in half height direction, remove the herb seasoning on the stem of the artichoke, sprinkle with salt and serve.
It's a perfect little input, you can accompany a ham chiffonade, Bayonne .. If you have leftovers (never had but you never know, cut in a salad it will be extra) ...
I hope you enjoy it and enjoy!
Find all the recipes Clelia on his blog, Cleliaiscooking