10 mar 2010



6 artichokes
2 onions, shallots
10 (approx) black olives
50 grams of pine nuts
10 (about) tomatoes
1 / 2 cup white wine
salt and pepper


Clean well the artichokes by removing the outer leaves and tips, leaving only the tender part, cut into wedges and place them in water acidulated with lemon. Meanwhile, in a frying pan, place the oil Ages with onion, fry lightly and add the artichokes, salt, pepper and chilli. Cook on low heat for about 5 minutes, add tomatoes and pine nuts and after a few minutes add the white wine, let it fade and continue cooking. 5 minutes before being ready put the black olives, finished cooking.

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