Carciofi col Burro e il Parmigiano from Marcella's Italian Kitchen by Marcella Hazan
A Part of the artichoke most people discard, to their loss, is the stem. Once trimmed of its tough, green outer layer, the stem is all tender pulp, similar to t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 medium to large artichokes
- 3 tablespoons freshly grated parmigiano-reggiano (Parmesan)
- 2 tablespoons chopped parsley
- ¼ teaspoon garlic chopped fine
- 1 lemon, cut in half
- 5 tablespoons butter
- Black pepper in a grinder
- Salt
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