Giambattista Valli goes Artichoke

The Italian designer Giambattista Valli decided to dedicate his A/W 2012 Haute-couture Collection to Mother Nature.  Overlay, rouches and feathers are the main elements that recall petals, grass and flowers! All this green shades and volumes reminded me of my favorite vegetable: ARTICHOKES! I can eat them in every way: raw, fried, boiled, sautéed…

But, the first time I have tried them, they were cooked in gratin and I want to share with you my mum’s recipe.

RECIPE for 6 artichokes:

  • Prepare a bowl full of water and squeeze half limon in it. This will prevent the artichokes to turn black once you started cutting them.

ARTICHOKE: clean the vegetable  removing the hard leaves, then cut the top. Cut of the steam and, after peling off the ard surface, cut it in washers. (If you like, you can remove part of the center to make more room for the filling)

FILLING: mix in a bowl: breadcrumbs, one piece of minced garlic, grate parmesan cheese, salt,  grinded pepper and parsley and extra virgin olive oil. There are no rules about the exact quantity, you may create you own version!

  • Start heating a pot with some olive oil and a slide of peeled garlic.
  • Now, take back the artichokes and salt them on the inside before stuffing them with the filling. Put them in the pot, close together (upsidown or straigh, as you prefer. I usually cook them uspidown).
  • Add the washers, some salt and pepper (as you like) and, once they start getting color, add water until you have covered 3/4 of the artichokes.
  • Cover with the lid and let it cook for about an hour at a medium-low fire, until the water has completely dryed out and they are soft (use a fork to check the consistency).
Serve with its gravy and share with friends!

Check out the full collection on:


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