Good day!! Today is Thursday already ??!!??.. right because it seems to me to be flown this week .. thank goodness goes .... shortens the time that separates us from ... by ... from?? Primaveraaaaaaa .- D With this recipe today participated in the contest " Fruit pot" of Ramona's blog "flour, yeast and fantasy" .. in collaboration with the French company Emile Henry .. for details please refer to the link of the contest ..
Ingr.: (For 4 artichokes)
4 artichokes 1 orange
extra virgin olive oil 1 scoop of granular die without glutamate
For the filling:
zest of 1 orange 1 egg
egg 2 tablespoons pecorino
breadcrumbs extra virgin olive oil salt to taste
a hint of white pepper teaspoon cream of garlic and chili of typical
Preparation:
Clean the artichokes by removing the tough outer leaves, stems, and clean into pieces and put them all in water and lemon juice. In a bowl beat the egg yolk, add the cream, garlic and chilli, grated zest, salt, a dash of olive oil, white pepper, pecorino cheese and bread crumbs for you to be showing a composite compact. Spread the artichokes and fill the compound. In a saucepan (I used this diam. Cm. 16 of linea " Master Chef " della ILLA )...
...mettete uno strato di olio ed il succo dell'arancia ed adagiarvi i carciofi ed i loro gambi. Unite acqua sufficiente a coprirli interamente ed il dado granulare. Cuocete con coperchio per circa 1 ora a fuoco medio/basso, facendo attenzione che non si attacchino al fondo. Servite cospargendo della salsina di fondo 
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