This week, we brought you the story of La Fontanella, the Italian restaurant in Arcadia owned by Isabella Mannone-Bertuccio. For nearly three decades she's been serving her authentic Italian cuisine to Valley diners looking for a taste of the Old World. Her story began with her parent's restaurant in Chicago and brought us all the way up to today, as Isabella works to keep diners happy with her classic dishes.
Today, we bring you her recipe for artichokes alla greca.
Artichokes alla greca
Ingredients:
3 whole large Globe artichokes, quartered and dechoked 9 cloves of chopped garlic ½ cup of chopped Italian parsley ¼ cup of XV olive oil Salt and pepper 1 cup water
Stainless steel lipped pan Foil
Method:
Cut and quarter the artichokes lengthwise one at the time a large straight-eded knife.
Remove bearded choke and violet leaves with a smaller knife and immediately place in a contained of acidulated water.
Proceed with others in the same manner.
Remove one wedge at a time and season with salt and pepper between the leaves.
Place in bowl and continue with others. Then toss with parsley, garlic and olive oil.
Try not to touch leaves -- some are thorny
When well seasoned, place in the pan, sides down, and steam the water in the corner of the pan without washing the seasoning off the artichokes.
Seal tight with foil and bake at 400 degrees for one hour to one hour and 45 minutes or when leaf pulls easily out and is tender.
Cooking time varies according to season and artichoke types.
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