Servings:
4
INGREDIENTS
- - 6 oranges
- - 4 artichokes
- - 60 g of black olives
- - 4 tablespoons of breadcrumbs
- - 3 tablespoons grated Parmesan cheese
- - 10 g of dried mushrooms
- - 2 cloves of garlic
- - 1 handful of parsley
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Grate a tablespoon of orange zest, then stir in the Parmesan cheese and bread crumbs. Finely chop the parsley leaves along with the mushrooms, previously soaked and drained, then add them to the mixture of breadcrumbs.
- Clean the artichokes, discarding the tough outer leaves, the stem and the internal beards, cut the thorny tips. Now extend the leaves of artichokes and fill them with the aromatic stuffing.
- Cut 2 oranges in half and gently empty them from the pulp with the help of a knife tip. Then placed in a container with a lid the 4 bowls of orange peel and centrifuge or whisk the pulp of oranges; if you need it filter the juice.
- Fry the whole garlic with 2-3 tablespoons of olive oil in a saucepan with high sides. Place the artichokes upright and near on to each other, salt lightly and after 5 minutes put the lid on and moisten a little with the orange juice diluted with water. Cook the vegetables for 20-25 minutes, then drain and simmer to reduce the gravy.
- Peel all the oranges left, cut into wedges or cubes. Pit the olives and chop them, season the oranges with the olives, freshly grounded pepper, a little salt and 1 to 2 tablespoons of olive oil, cover and let marinate.
- Arrange the artichokes inside of the orangebowls and serve on plates with side salad of olives and the restricted sauce.
