The artichoke is one of those delicacies that gives us Winter in fact we find it from February (but as a first fruit even from January) and is rich in iron, minerals (calcium, phosphorus, sodium, potassium), some vitamins (A, B1, B2, C, PP) and, above all, is poor in calories.
The active ingredient of cynarin, in addition to connoting the particular bitter taste, gives the artichoke beneficial properties for renal diuresis as well as intestinal regularity.

 

I really like it, and today I propose to you
 

... my recipe for the Parmigiana di Carciofi:
The artichoke, as mentioned, is a very precious food for our health and a great quantity should be consumed in its season.
The only real problem with this recipe is the cleaning of the artichokes, which can be annoying. To avoid stinging and coloring your fingers, we recommend you use gloves, especially to remove excess outer leaves. If you prefer, you can buy the fresh artichokes already cleaned, which you find at the vegetable counter ... but, better if you do it, also because you have to save as much as you can the stems.
Many Parmigiana di Carciofi are white, I prefer the red one (with tomato) as if it were the normal one of eggplant, with the only difference, in fact, to replace the eggplant with artichokes in slices.

 

... my advices:
As I often repeat, the result of a good dish starts from the Excellent Raw Materials. So choose the best artichokes, according to your taste and regionality (the type is not important), but the important thing is that they have a tender stem. Important: if they are small, then add 1-2 to the number I suggest in the list of ingredients.
A first school would like the slices of artichokes, for frying, to be first dipped in batter made of egg, a little flour, Parmesan, salt and pepper. I prefer, instead, a lighter version and that is the slice of artichoke breaded in flour only before frying ... maybe a little less rich or tasty, but certainly more crispy.

Another tip: do not forget to put on the table of good homemade bread because everyone will want to make the "SCARPETTA"!

Ingredients for 4 people:
5 large artichokes
1 Onion
1 Lemon
1 kg of "San Marzano" peeled tomatoes (strictly Italian)
250 gr of fresh provola
100 gr of flour
10 leaves of Basil
1 lt of sunflower oil (or seeds or arachis) for frying
Extra Virgin Oil q.b.
100 grams of grated Parmigiano cheese PDO (or Grana Padano)
Salt to taste. (preferrably Sicilian integral marine)
Pepper as needed. (if you like).

Preparation (Preparation time: about 60-70 minutes):
Clean the artichokes, starting with the cut the stems (leave about 10 cm attached to the artichoke, while another 10 cm cut them and keep them aside). Remove the hardest outer leaves from the artichoke, the terminal part of the leaves with the thorns and cut them in half. Remove the central hay, cut them into slices and dip them in cold acidulated water (with lemon juice and lemon slices) to prevent them from blackening.
Remove the outer part (about 1 cm) from the stalks of the artichokes, keeping only the lightest central part and cut into thin slices.

Prepare the sauce: in a saucepan, brown the onion with Extra Virgin olive oil. When browned, add the tomato, taking care to break the peeled tomatoes into pazzetti. Season with salt and add 5 basil leaves.

Put a large pot with sunflower oil for frying on the stove. Drain the artichokes and dry them with a cotton cloth. Pass them in the flour and then in the oil and cook until they are crisp.

 

Remove them from the oil and place them on absorbent paper.

 

Meanwhile preheat the oven to 180 degrees.

 

In a baking pan we prepare our parmigiana: spread the tomato on the bottom, then arrange the artichokes and cover with a little sauce, grated Parmesan and pepper. Repeat the operations until the cariofi are finished. Finish with plenty of tomato, the rest of the parmesan, pepper and basil leaves.

 

After about 1/2 hour it should be golden on it, otherwise let it go for a few minutes and then switch off.