Festa Monini: colors, sounds and tastes of Umbria

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Carciofi ritti

Medium
45 MIN

Ingredients

FOR 4 SERVINGS
Garlic
1 clove
Artichokes
4
Lemon
1/2
Extra Virgin olive oil
as needed
Pancetta (Italian bacon)
100 g
Pepper
as needed
Fresh parsley
1 wisp
Salt
as needed

Preparation

  1. "Carciofi ritti" Italian for standing straight. Clean the artichokes keeping them whole and removing the tough outer leaves. Spread the leaves, pressing hard against the tips of the cutting board, then remove the tips making the artichoke surface equal. Cut the stem, remove the hardest part, scrape and keep the tender part. Empty the centre of the artichoke removing the choke and put the artichokes and the stems in cold water with lemon juice so they do not blacken
  2. Chop the bacon, the garlic, the parsley and the tender part of the stems. In a bowl, mix the chopped ingredients with two tablespoons of Extra Virgin olive oil. Add salt and pepper. Fill this mixture well into the centre of the artichokes and the spaces between the leaves.
  3. Arrange the artichokes standing "ritti - straight" in a baking dish, sprinkle with bread crumbs, and good Extra Virgin olive oil, add a ladle of water, cover with aluminium foil and bake at 170° C.
  4. Halfway through cooking, remove the aluminium foil, and continue spooning with their juice from time to time. When they are soft and golden remove them from the oven and serve hot.

A little extra

The full-bodied Monini PDO Umbria goes well with the particular flavour of artichokes.