Small artichokes stewed in a pan in white wine with garlic, lemon and thyme acquire an amazing taste and delicate texture. For small fruits, you will need to cut very few external leaves to expose soft cores. Peeled artichokes fold in water with lemon juice so that they do not darkened. Stew them in the wine with spices, adding the anchovy fillet, which only emphasizes the taste of the remaining ingredients of the dish. Before sprinkle with fresh herbs and sliced parmesan. A great garnish for festive dishes and the perfect snack for alcohol напиткам. 
Time: one hour. 15 minutes. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 small artichokes
- 3 lemons
- 6 cloves of garlic, crushed and finely chopped
- 3 anchovy fillets
- A pinch of red pepper flakes
- 1 tbsp. dry white wine
- 1 bunch of thyme tied with kitchen thread
- 0.5 tbsp. chopped parsley
- A piece of parmesan to grate
Recipes with similar ingredients: Artichokes, lemon juice, wine white, parmesan, anchovies, thyme
Recipe preparation:
- Fill a large bowl with water. Halve 1 lemon, Squeeze the juice into the water and throw both halves in a bowl.
- Cut off the tops of the artichokes with a serrated knife. Then clean off stiff dark green peel from the stems and remove the hard outer leaves to expose tender inner leaves (just a couple of layers). Cut the artichokes in half and drop into lemon water.
- Remove the zest and squeeze the juice from the two remaining lemons. Pour in a large pan, olive oil and add garlic, anchovies and Red pepper. Cook over medium heat, stirring until it goes garlic flavor, and anchovies do not dissolve, 2-3 minutes.
- Remove the artichokes from the water and add them to the pan along with deferred lemon zest and juice, white wine and thyme. Salt and add enough water to cover the artichokes. Bring to a boil, then reduce heat.
- Cover and simmer until artichokes become very soft, 10-15 minutes. Remove the cap and let the liquid evaporate, so that it reaches half the artichokes, about 10 minutes.
- Remove the thyme and stir in the parsley. Shuffle. Try taste and salt if necessary. Put artichokes on a plate with sides or in a bowl. Use a peeler to plan on top Parmesan. Serve with sliced ham.
