Baked Tripoline with artichokes | Italian Pasta De Cecco Recipes
Preparation Clean the artichokes, removing the stalks, the tougher leaves and pointy tops.Sslice them in half, remove any prickly chokes, slice them into
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Wooden spoon
- Colander
- Grater
- Baking dish
- Oven
- Stove
- Paper towel
Ingredients
- 320 g0SW0211
- 1 lemon juice
- 150 g grated Emmenthal cheese
- 1 shallot
- 20 g Butter
- 1 small bunch Italian parsley
- 4 artichokes
- salt
- pepper
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