Ingredients with Measurements:
- 4 medium artichokes
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 8 oz Caprino Valsesiano cheese
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- A large pot
- A sharp knife
- A vegetable peeler
- A baking dish
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.
3. In a large pot of boiling water, add the artichokes and cook for 10 minutes or until they are tender.
4. Drain the artichokes and place them in a baking dish.
5. Drizzle the olive oil and lemon juice over the artichokes. Season with salt and black pepper.
6. Cut the Caprino Valsesiano cheese into small pieces and place them on top of the artichokes.
7. Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 710mg
Carbohydrates: 11g
Fiber: 5g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- You can substitute the Caprino Valsesiano cheese with any soft goat cheese.
- You can use canned artichokes instead of fresh ones.
Variations:
- You can add chopped garlic to the olive oil and lemon juice mixture for extra flavor.
- You can add chopped sun-dried tomatoes to the artichokes and cheese for a Mediterranean twist.
Tips and tricks:
- Make sure to remove the tough outer leaves of the artichokes before cooking them.
- You can use a vegetable peeler to remove the tough outer layer of the artichoke stem.
- If you don't have fresh parsley, you can use dried parsley flakes.
Storage instructions:
- Store any leftover Caprino Valsesiano with Artichokes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Caprino Valsesiano with Artichokes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the Caprino Valsesiano with Artichokes on a platter with a sprinkle of chopped fresh parsley.
Garnishes:
- Garnish with a drizzle of balsamic glaze for extra flavor.
Pairings:
- Serve with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the cheese is not melting, you can broil the Caprino Valsesiano with Artichokes for a few minutes until the cheese is melted and bubbly.
Food safety advice:
- Make sure to wash the artichokes thoroughly before cooking them.
Food history:
- Caprino Valsesiano is a soft goat cheese from the Valsesia region of Italy.
Flavor profiles:
- The Caprino Valsesiano cheese is tangy and creamy, while the artichokes add a slightly sweet and nutty flavor.
Serving suggestions:
- Serve the Caprino Valsesiano with Artichokes as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian