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Maccheroncini di Campofilone with Artichokes
Ingredients
Server 4
- Artichokes, cleaned, julienne 3 each
- Olive Oil, extra-virgin
- Garlic 1 clove
- Tomato, vine ripened, boiled, diced 1 each
- Vegetable Stock 1 lb. 9 oz.
- Lemon Juice
- Parsley, chopped fine
Preparation
1. Prepare the artichokes and submerge in acidulated water.
2. In a stock pot, sweat the garlic in the oil; add the artichokes and brown. Add a little vegetable stock and finish cooking.
3. Add the remaining broth and bring to a boil. Add the maccheronicini di Campofilone and cook for 2-3 minutes.
4. When the maccheroncini are ready, transfer to plates and decorate with cherry tomato wedges and parsley.
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