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Cibreo con Carciofi e Patate

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Cibreo con Carciofi e Patate

Prepare to embark on a mouthwatering journey through the heart of Italian cuisine with this extraordinary Cibreo con Carciofi e Patate - a dish that transforms simple ingredients into a symphony of flavors that will transport you straight to the rolling hills of Tuscany! Imagine tender artichokes and creamy potatoes slowly simmered to perfection, creating a rustic masterpiece that promises to elevate your home cooking from ordinary to extraordinary. This isn't just a recipe; it's a culinary experience that will make your taste buds dance with delight!

Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 4 artichokes
  2. 2 potatoes, diced
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 100ml white wine
  6. Olive oil
  7. Salt and pepper to taste

Instructions

  1. Clean the artichokes by removing the tough outer leaves and trimming the stems. Cut them into quarters and remove the choke from the center. Place the prepared artichoke pieces in cold water with a squeeze of lemon juice to prevent browning.
  2. Heat a generous amount of olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onions and minced garlic, sautéing until they become soft and translucent, about 5-6 minutes.
  3. Add the diced potatoes to the pan, stirring to coat them evenly with the onion and garlic mixture. Season with salt and pepper, and cook for about 5 minutes.
  4. Drain the artichoke pieces and add them to the pan with the potatoes. Stir gently to combine all ingredients.
  5. Pour the white wine into the pan, allowing it to sizzle and deglaze the bottom. Let the alcohol evaporate for 2-3 minutes.
  6. Reduce the heat to low, cover the pan, and let the vegetables simmer slowly. Stir occasionally to prevent sticking and ensure even cooking.
  7. Continue cooking for approximately 45-50 minutes, or until the potatoes are tender and the artichokes are soft. The liquid should reduce and create a slightly thick sauce.
  8. Taste and adjust seasoning with additional salt and pepper if needed. The dish should have a rich, golden color and the vegetables should be very tender.
  9. Remove from heat and let rest for 5-10 minutes before serving. This allows the flavors to meld together.
  10. Serve hot as a side dish or light main course, drizzling with a little extra virgin olive oil if desired.

Tips

  1. Artichoke Preparation is Key: When cleaning artichokes, use a sharp knife and remove the tough outer leaves completely. Soak cut artichokes in lemon water to prevent discoloration and maintain their beautiful appearance.
  2. Low and Slow is the Secret: The magic of this dish happens with gentle, slow cooking. Resist the urge to rush - the low heat allows the flavors to develop and the vegetables to become incredibly tender.
  3. Wine Matters: Choose a good quality, dry white wine. The wine doesn't just add flavor; it helps deglaze the pan and creates a rich, complex base for your dish.
  4. Seasoning Technique: Add salt and pepper in stages. Season lightly at the beginning, then taste and adjust at the end to ensure perfect flavor balance.
  5. Resting is Crucial: Allow the dish to rest for 5-10 minutes after cooking. This helps the flavors meld together and allows the sauce to slightly thicken.Pro Tip: Serve this dish with a crusty Italian bread to soak up the delicious sauce, transforming it from a side dish to a memorable dining experience!

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 4g

Fat: 8g

Saturated Fat: g

Cholesterol: 0mg

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