Ingredients with Measurements:
- 4 artichokes
- 1 lemon
- 1/2 cup grated Caprino cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Large pot
- Oven-safe baking dish
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Trim the artichokes by removing the tough outer leaves and cutting off the top third of each artichoke. Cut the remaining artichoke into quarters and remove the choke with a spoon. Place the artichoke quarters in a bowl of cold water with lemon juice to prevent browning.
3. In a separate bowl, mix together the Caprino cheese, breadcrumbs, garlic, parsley, and olive oil.
4. Drain the artichokes and pat them dry. Toss the artichokes with the cheese mixture until they are coated evenly.
5. Place the artichokes in an oven-safe baking dish and bake for 25-30 minutes, or until the cheese is melted and golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 16g
Carbohydrates: 14g
Protein: 6g
Fiber: 6g
Sodium: 320mg
Substitutions for ingredients:
- Caprino cheese can be substituted with any other type of soft goat cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Parsley can be substituted with any other fresh herb, such as basil or thyme.
Variations:
- Add sliced cherry tomatoes to the artichokes before baking for a burst of color and flavor.
- Substitute the artichokes with zucchini or eggplant for a different twist on the recipe.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure to remove the choke from the artichokes to prevent any bitterness in the dish.
- Use a grater to easily grate the Caprino cheese.
- If the cheese mixture is too dry, add a little more olive oil to moisten it.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Caprino Grattugiato e Carciofi on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with lemon wedges and a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too wet, add more breadcrumbs to thicken it.
- If the cheese is not melting, place the dish under the broiler for a few minutes to brown the cheese.
Food safety advice:
Make sure to properly clean and trim the artichokes before using them in the recipe.
Food history:
Artichokes are believed to have originated in the Mediterranean region and have been cultivated for thousands of years. They were introduced to the United States by Italian immigrants in the 19th century.
Flavor profiles:
The Caprino Grattugiato e Carciofi has a savory and slightly tangy flavor from the goat cheese and lemon, with a crispy texture from the breadcrumbs.
Serving suggestions:
Serve as an appetizer or side dish with a main course, such as grilled chicken or fish.
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Region: Italian