Roasted Artichoke Hearts in Oil....from Italy...anyone?

gayle-mo

gayle-mo

Well-known member
My daughter and son-in-law frequently travel to Italy and have been bringing back the above mentioned item. They found a small restaurant whose owners make them and sell them outright as well as serving them on the menu.

They are charred, with stem on, then layered in oil. Upon returning home they keep under refrigeration for several weeks, but might keep longer - don't think they've lasted any longer!

Does anyone know how to make them? Could they be as simple as they look? They are really tasty!

 
Gayle easy to roast first

blanch( you need to get alot) I have used can hearts drizzled with olive oil, pepper, lemon and lets not forget garlic can do on the grill or in the oven. You can also add what spices you would like.

Take care
Carol

 
I use fresh chokes, if tiny, I don't cut them. I marinate them, pref overnight, in

olive oil, garlic, lemon juice (sometimes sub red wine vinegar), alt & pepper plus herbs such as oregano or herbes de Provence. Then onto the BBQ for about 2o min total, turning regularly as they oil will cause them to burn.

I always remove the chokes, even from the tiniest. If they are large artichokes, I halve them before marinating.

Lots of garlic.

 
Thanks guys! About what I expected! Now if I can find 'chokes I can

afford to buy in bulk! smileys/smile.gif

 
It may be too late for the small ones. But also be outstanding with bottoms only. Pancetta

is a good addition if you are going to saute. ANd with bottoms, oh my, one of my favourite foods.

 
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