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一起跟著做! 鼓勵作者

90年初開始莫名其妙地迷上亞枝竹,到09年在巴黎一嚐新鮮吃法後,走到哪都要買來吃,就連孩子們也愛,妙不可言!
Credit goes to a French Italian Massimo who introduced such way to enjoy the truest taste of its freshness, way better than those canned ones.

份量
2 人份
時間
45 分鐘
食材
亞枝竹artichoke
1大朵pc
義大利陳醋balsamic
1湯匙tbs
橄欖油olive oil
1湯匙tbs
黑胡椒粉blackpepper
少許few
  • 1
    我一般會買起碼500克一朵的,因為孩子們愛吃; Normally I will buy one weighs about 500g because my kids do fancy for its unique flavour.
  • 2
    把亞枝竹放在過面的沸水裡開蓋煮15分鐘; Boil the cleaned artichoke for 15 mins without the lid.
  • 3
    反過來再煮15分鐘,依然開蓋; Turn upside down for another 15 mins.
  • 4
    把筷子插進中心測試一下煮熟與否; Insert one chopstick into the heart to check if it is well done.
  • 5
    混合橄欖油和義大利陳醋,撒點黑胡椒粉; Prepare the mixture of extra virgin olive oil and balsamic, sprinkle some black pepper on it.
  • 廣告

  • 6
    只吃每一片依附著芯最嫩之處; Peel and eat only the tender part of each slice.
  • 7
    蘸著醬汁吃增添味道; It tastes different by dipping the said sauce.
  • 8
    吃到看見尖尖的就拔掉,裡面的毛也不要; When you see the pointed leaves, stop eating until peel all off together with the hairy parts inside.
  • 9
    沖洗乾淨裡面的毛; Wash it till all hair is gone.
  • 10
    最精彩最回甘的就是亞枝竹的芯。 The most fantastic part is the artichoke heart, I treat it as a no-frill meal because I am almost full after eating just my portion.
  • 11
    我每隔一個月都會買一個喲! I usually buy one every other month from Citisuper here in Hong Kong.
  • 12
    配上美酒,成就一頓簡單素餐。 Awaken your taste buds with a glass of Rosé, if you desire.
2017/06/20 發表 935 瀏覽
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