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Le ricette di Pierre



Dosi per 6:

6 carciofi
3 cucchiai olio

Mondare i carciofi delle foglie dure e delle punte e metterli in acqua acidulata con succo di limone per qualche minuto.

Tritare l'aglio e il prezzemolo, metterne un cucchiaino fra le foglie di ciascun carciofo, disporli ritti in una teglia con l'olio e un bicchiere di acqua, cospargerli di pangrattato e sale e farli cuocere a fiamma bassa.

Provenienza: RAI Televideo 30/01/1993

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