Ingredients with Measurements:
- 1 lb. Provola delle Madonie cheese, sliced
- 4 large artichokes, trimmed and sliced
- 4 anchovy fillets, chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add garlic and anchovies and cook until fragrant, about 1 minute.
3. Add artichokes and cook until tender, about 10 minutes.
4. Add white wine and chicken broth and simmer until the liquid has reduced by half, about 5 minutes. Season with salt and pepper to taste.
5. Transfer the artichoke mixture to an oven-safe dish.
6. Layer the sliced Provola delle Madonie cheese on top of the artichoke mixture.
7. Bake in the preheated oven until the cheese is melted and bubbly, about 15 minutes.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 35g
Saturated Fat: 16g
Cholesterol: 70mg
Sodium: 840mg
Carbohydrates: 8g
Fiber: 3g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- You can substitute the Provola delle Madonie cheese with any other melting cheese, such as mozzarella or provolone.
- If you don't have anchovy fillets, you can use anchovy paste or omit them altogether.
- You can use canned or frozen artichokes instead of fresh ones.
Variations:
- You can add sliced mushrooms to the artichoke mixture.
- You can sprinkle some breadcrumbs on top of the cheese before baking for a crispy topping.
- You can add some chopped fresh herbs, such as parsley or basil, to the artichoke mixture for extra flavor.
Tips and tricks:
- Make sure to trim the artichokes properly to remove the tough outer leaves and the choke.
- You can use a mandoline slicer to slice the artichokes thinly and evenly.
- You can use a mix of white wine and lemon juice instead of just white wine for a tangier flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 375°F until heated through, about 10-15 minutes.
Presentation ideas:
- Serve the Provola delle Madonie with Artichokes and Anchovies in individual ramekins for a more elegant presentation.
- Garnish with some chopped fresh herbs or lemon zest for a pop of color.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Lemon zest
Pairings:
- Serve with a crusty bread or crackers for dipping.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A simple green salad with a lemon vinaigrette
Troubleshooting advice:
- If the cheese is not melting properly, you can broil the dish for a few minutes to brown the cheese on top.
Food safety advice:
- Make sure to properly clean and trim the artichokes to avoid any dirt or debris.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Provola delle Madonie is a traditional cheese from the Madonie Mountains in Sicily, Italy.
- Artichokes are a popular ingredient in Mediterranean cuisine and have been cultivated since ancient times.
Flavor profiles:
- The Provola delle Madonie cheese is creamy and slightly smoky.
- The artichokes add a slightly sweet and nutty flavor.
- The anchovies add a salty and savory flavor.
Serving suggestions:
- Serve as an appetizer or a light lunch.
- Pair with a glass of white wine for a sophisticated meal.
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Region: Italian