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Artichoke Parmigiana

Artichoke Parmigiana

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Artichoke Parmigiana recipe from of 16-03-2012 [Updated on 23-04-2013]

The other day my mom and I prepared the artichoke parmigiana for the first time. Actually at the beginning we had thought of various options to prepare the white artichoke parmigiana, but having found nothing satisfactory, we decided to prepare it in the classic way with the sauce. The result was more than satisfactory, a really delicious artichoke parmigiana that I invite you to try if, like me, you love artichokes;) as promised, this recipe is dedicated to Natalia who always prefers to Friday and has already put artichokes on tomorrow's shopping list so that he can prepare this parmigiana. Happy Friday to those who pass by here and especially to the CFT hihihihihi


How to make artichoke parmigiana

Clean the artichokes by removing the harder outer leaves, cut the tip of the artichoke and part of the stem

Cut the artichokes into two parts, remove the central beard then cut the heart of the artichoke into thin slices

In a dish, beat the eggs with a pinch of salt and pepper
Then pass the artichokes first in the flour and then in the beaten egg

Heat the seed oil in a non-stick pan and fry the artichokes in it

Brown on both sides then lift them with a skimmer and set aside

Prepare a sauce by cooking the tomato puree in a pan with a drizzle of oil and a pinch of salt. Put a layer of sauce on the bottom of an ovenproof dish then arrange a first layer of fried artichokes

Arrange the diced mozzarella on the artichokes, then a little sauce and finish by sprinkling with a little grated Parmesan

Make another layer of artichokes, then again mozzarella, sauce and more Parmesan

Finish the parmigiana with a layer of artichokes, cover with the remaining tomato sauce and parmesan

Bake the artichoke parmigiana and cook at 180 ° for 20/25 minutes

Let it cool, cut into slices and serve

Video: Our next DIY PROJECT, Hugs and Italian Parmigiana di Melanzane (June 2022).


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