Ingredients with Measurements:
- 4 crocetta rolls
- 4 artichokes, trimmed and sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.
3. Add the sliced artichokes to the skillet and sauté for 5 minutes, or until they are tender.
4. Pour in the white wine and chicken broth. Bring the mixture to a boil and let it simmer for 5 minutes.
5. Add the grated Parmesan cheese to the skillet and stir until it is melted and well combined.
6. Cut the crocetta rolls in half lengthwise and place them in an oven-safe dish.
7. Spoon the artichoke mixture over the crocetta rolls.
8. Bake the dish in the preheated oven for 10-15 minutes, or until the crocetta rolls are toasted and the filling is hot and bubbly.
9. Serve the crocetta con carciofi hot, garnished with fresh parsley or basil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Crocetta rolls can be substituted with any bread rolls or baguette.
- White wine can be substituted with chicken broth or vegetable broth.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp to the artichoke mixture for a protein-packed meal.
- Substitute the artichokes with roasted red peppers or sun-dried tomatoes for a different flavor profile.
Tips and tricks:
- To make this dish vegetarian, substitute the chicken broth with vegetable broth.
- If the crocetta rolls are too thick, you can scoop out some of the bread to make more room for the filling.
- Make sure to trim the artichokes properly to remove any tough outer leaves and the choke.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the crocetta con carciofi in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crocetta con carciofi on a platter with fresh herbs and lemon wedges for a beautiful presentation.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette.
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the crocetta rolls are too hard, you can brush them with a little olive oil before baking to help soften them.
- If the filling is too dry, add a little more chicken broth or white wine to the skillet.
Food safety advice:
- Make sure to properly clean and trim the artichokes before using them in the recipe.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Crocetta con carciofi is a traditional Italian dish that originated in the southern region of Puglia.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the artichokes and Parmesan cheese.
Serving suggestions:
Serve the crocetta con carciofi as a main course for lunch or dinner. It can also be served as an appetizer or party snack.
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Region: Italian