Servings:
4
INGREDIENTS
- - 240 g of oats
- - 6 artichokes
- - 1 clove of garlic
- - 1 onion
- - 1 carrot
- - 1 bunch of parsley
- - 1 tablespoon tahin
- - 3 tablespoons extra virgin olive oil
- - 2 lemons
- - Soy sauce
- - 1 bay leaf
- - salt
INSTRUCTIONS
- First wash well the oats and soak it for one night, in 800 ml of water. Then place it in a casserole, with its soaking liquid. Add the bay leaves, a pinch of salt, cover and cook over low heat for 50-60 minutes, as long as the beans become soft.
- Meanwhile cleaned artichokes, removing carefully the more leathery leaves and thorns. Divide in half, remove the inner hair then cut it into wedges
- Put them in water acidulated with lemon juice. Add the stems after removing carefully the outer fibrous most bitter
Finely chop the stems of artichoke with carrot, onion and garlic. Let them cook for 10 minutes over a low heat with a little oil in a frying pan. Add the artichokes, 4 tablespoons of water, the juice of half a lemon, a pinch of salt, cover and cook at medium-low heat for about 15-20 minutes, as long as tender. Just before turning off add the finely chopped parsley. - Drain if necessary the oats and join it with artichokes. Cook at high flame for 3-4 minutes. Season with a sauce made with tahini and soy sauce.
Let stand a few minutes before serving, and garnish with lemon slices and parsley leaves.
