Artichokes, olives and capers are easy to prepare and with our recipe it will be even easier!
Among the most popular products from the Neapolitans there are the artichokes with olives and capers, a very simple dish, but really tasty that, following the prescription, it will be quick to prepare.
"Secunno ca te siente and tumena li diente", Recites an old saying from Salerno that encourages, based on the mood, to choose what is best to eat and that makes it clear to those who listen to how important the gratification given by food. The artichoke is one of the most appreciated ingredients.
Fantastic flower with, some times, some thorns to protect a tender tasty heart. Cook it in a pan seasoned with l'incredible flavor of olives and capers will create a side dish among the best to be associated with various dishes.
Ingredients
- 10 violet artichokes
- 2 cloves of garlic
- 30 gr black olives of Gaeta
- 20 gr desalted capers
- 1 tuft of fresh mint
- 50 ml extra virgin olive oil
- Salt to taste
Method
Peel the artichokes leafing through the outer leaves, clean the stem by cutting the outer part over its entire length. Cut the artichokes in half lengthwise and then into quarters eliminating the thorniest tips and the inner beard. Cut them into wedges and make them brown in abundance of extra virgin olive oil with peeled but whole peelings.
At this point, wet the artichokes already cooking with a little water adding also the pitted sheep and the desalted capers. Cover the pan and cook over medium heat for about 20 minutes, adjusting with salt if necessary. Serve them garnished with del chopped fresh mint.
