INSALATA DI CARCIOFI CON OLIVE TAGGIASCHE

Ingredienti per preparare l’insalata di carciofi con olive taggiasche –  4 persone:

• 4 carciofi
• 3 limoni
• Sale e pepe q.b
• 100 g di olive taggiasche
• Olio evo q.b

Procedimento per realizzare l’ insalata di carciofi con olive taggiasche :

I carciofi anneriscono subito quindi il trucco è quello di metterli, appena tagliati, in una bacinella con acqua fredda e limone.

Pulite i carciofi eliminando le foglie più esterne e dure. Eliminate anche le punte.  Tagliate i carciofi a meta e rimuovete la barbetta all’interno con l’aiuto di un cucchiaino.

Tagliate i carciofi a fettine sottili ed immergeteli nell’acqua acidulata. Io uso la mandolina così le fette sono tutte perfette!

Giunto il momento di servire, togliete scolando i carciofi e conditeli con olio extra vergine di oliva, le olive taggiasche tagliate in piccoli pezzi, pepe e sale!

NB: Non lasciatevi spaventare dalla difficoltà della pulizia dei carciofi.. una volta presa la mano è veramente facile!

ARTICHOKES SALAD WITH OLIVES

Ingredients – 4 servings:

• 4 Artichokes
• 3 Lemons
• Salt and pepper as need
• 4 tbs Extra Vergin Olive Oil
• 100 gr olive taggiasche

 Direction:

Have a bowl of cold water with lemon juice handy, as well as some fresh lemon halves, to keep your artichoke pieces from oxidizing and turning brown.

Rinse your artichokes under cold water.

Remove any stray leaves from the stem of the artichoke. With kitchen shears, or sharp scissors, remove the thorny tips from the leaves.

Keep a lemon handy to rub onto the exposed areas so that they do not oxidize and turn brown. Remove the bitter, fibrous end of the stem with your knife. Peel off 5-6 layers of external leaves from the artichoke, snapping off the leaves and setting them aside.

Discard external leaves. Cut artichoke in half lengthwise to create two equal halves, exposing the purple inner choke.

Rub exposed stem and leaves with lemon. Remove the choke – the furry, inedible center area, as well as any of the inner purple leaves. Slice the artichoke using a mandoline.

Be very careful when you get near the end of the artichoke, so that you do not end up cutting your fingertips as well – this is very easy to do!

Place the cut pieces of artichoke into the bowl of lemon water as soon as possible. Put the artichokes in a bowl with olives taggiasche cutted into small pieces and season with salt and pepper.