Here is an easy recipe that combines the Romans’ love for shredded meat with that of artichokes.
We tried it in some restaurants and made it again at home with good success. Fundamental to the success of the dish are the light cooking of the meat and the thin cutting of the artichokes. Otherwise resign yourself to a mediocre dish!

Ingredients (2 people):

  • 300 grams (approximately!) of shredded meat;
  • 2 artichokes;
  • 1 clove of garlic;
  • Chili;
  • Pepper;
  • White wine;
  • Olive oil;
  • Parsley;
  • Pecorino cheese;
  • Balsamic vinegar

Let’s prepare the ingredients to make the dish:

1) Clean the artichokes by removing the heart and the hardest leaves. Cut them first in half and then into very thin strips;

2) Cut the shredded meat into strips;

3) Chop the parsley;

Now that the indispensable and boring “mise en place” is finished we can start with cooking.

Take a large pan and brown a clove of garlic, some chilli and black pepper in the oil.

Add the artichokes to brown. After a few minutes add some white wine, parsley and salt. Cook for about 10 minutes over medium heat.

Place the artichokes in a corner of the pan and start cooking the meat. The strips must not cook for long, otherwise they become stringy.

Then cook both sides and turn off the heat as soon as the meat loses its pink color (a matter of a couple of minutes). Salt at the end of cooking. Mix the strips with the artichokes and add (always with the heat off!) flakes of pecorino and balsamic vinegar. If you also want a drop of raw oil!

Suuuuper Delicious!!

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