Ingredients with Measurements:
- 4 medium-sized artichokes
- 1/2 cup of grated Caciofiore Aquilino cheese
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup of grated Provolone cheese
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe skillet or baking dish
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Clean the artichokes by removing the outer leaves and trimming the stem. Cut off the top of the artichoke and remove the choke with a spoon. Cut the artichokes into quarters.
c. In a large pot, bring salted water to a boil. Add the artichokes and cook for 10-15 minutes or until tender. Drain and set aside.
d. In an oven-safe skillet or baking dish, heat the olive oil over medium-high heat. Add the sliced peppers and garlic and sauté for 5-7 minutes or until softened.
e. Add the white wine and cook for 2-3 minutes or until the liquid has reduced by half.
f. Add the cooked artichokes to the skillet or baking dish and mix well with the peppers.
g. Sprinkle the Caciofiore Aquilino cheese over the top of the artichokes and peppers.
h. Cover the skillet or baking dish with aluminum foil and bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
i. Remove the foil and sprinkle the grated Provolone cheese over the top of the dish.
j. Return the skillet or baking dish to the oven and bake for an additional 5-7 minutes or until the Provolone cheese is melted and golden brown.
k. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 260
Total fat: 19g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 370mg
Total carbohydrates: 13g
Dietary fiber: 6g
Sugar: 4g
Protein: 10g
Substitutions for ingredients:
- Caciofiore Aquilino cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Provolone cheese can be substituted with mozzarella cheese.
- Red and yellow bell peppers can be substituted with any color bell pepper or roasted red peppers.
Variations:
- Add sliced onions or mushrooms to the skillet with the peppers and garlic.
- Top the dish with chopped fresh herbs such as parsley or basil.
- Add cooked pasta to the skillet or baking dish to make it a pasta dish.
Tips and tricks:
- To prevent the artichokes from turning brown, place them in a bowl of cold water with lemon juice or vinegar.
- Use a spoon to remove the choke from the artichoke instead of a knife to avoid cutting yourself.
- Make sure to cover the skillet or baking dish with aluminum foil to prevent the cheese from burning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the dish in the skillet or baking dish for a rustic presentation.
- Garnish with chopped fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
- Chopped fresh herbs such as parsley or basil
- Red pepper flakes
Pairings:
- Crusty bread
- White wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the cheese is not melting, place the skillet or baking dish under the broiler for a few minutes.
Food safety advice:
- Make sure to clean the artichokes thoroughly and remove the choke to avoid any choking hazards.
Food history:
- Caciofiore Aquilino is a type of cheese made from sheep's milk in the Abruzzo region of Italy.
Flavor profiles:
- The dish has a savory and slightly tangy flavor from the Caciofiore Aquilino cheese and white wine. The peppers add a sweet and slightly smoky flavor to the dish.
Serving suggestions:
- Serve the dish as a main course or as a side dish with grilled meat or fish.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Spicy, Cheesy, Herbaceous