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Vegetable Course

Carciofi e Pisellini alla Romana

Roman Artichoke with Peas


Carciofi e Pisellini alla Romana - Ingredients

6 large artichokes
1 large lemon
1 large onion
4 slices of raw ham
5 table spoons olive oil
3 sprigs fresh mint
3 garlic cloves
Salt and fresh ground pepper

300g fresh peas

Cut the outer layer of leaves off the artichokes. Remove and halve the hard tips. Soak for 30 minutes in cold water after adding a quartered lemon.

Carciofi e Pisellini alla Romana - Cooking

Saute the finely chopped onion and ham in a large pan. Then let simmer for 5 minutes while adding oil, finely chopped garlic and mint.

Carciofi e Pisellini alla Romana

Let the water drip off the artichokes. Put into pan, add salt and pepper and let simmer for 15 minutes. Occasionally pour some water over the artichokes until they are almost tender, then add the peas.

Serve after 10 more minutes.

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