{"id":8608,"date":"2024-05-05T16:02:56","date_gmt":"2024-05-05T14:02:56","guid":{"rendered":"https:\/\/www.nerofermento.it\/ricetta\/roman-style-artichoke-with-quinoa-anchovies-and-voghiera-black-garlic\/"},"modified":"2026-08-19T10:30:57","modified_gmt":"2026-08-19T08:30:57","slug":"roman-style-artichoke-with-quinoa-anchovies-and-voghiera-black-garlic","status":"publish","type":"ricetta","link":"https:\/\/www.nerofermento.it\/en\/ricetta\/roman-style-artichoke-with-quinoa-anchovies-and-voghiera-black-garlic\/","title":{"rendered":"Roman-Style Artichoke with Quinoa, Anchovies and Voghiera Black Garlic"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8608\" class=\"elementor elementor-8608 elementor-6400\" data-elementor-post-type=\"ricetta\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b9ddbb e-flex e-con-boxed e-con e-parent\" data-id=\"2b9ddbb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9eb9b1a elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"9eb9b1a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><p>Begin by <strong>cleaning and deboning the anchovies<\/strong>, then obtain <strong>two fillets<\/strong> from each one and sprinkle them with coarse salt on the flesh side, leaving them to <strong>marinate for approximately 7 minutes<\/strong>. After 7 minutes, rinse them under abundant <strong>fresh water<\/strong> and freeze them for at least one day (or process them in a <strong>blast chiller<\/strong> if available). <\/p><p>Meanwhile, <strong>cook the quinoa<\/strong> in abundant salted water, taking care to keep it al dente, drain it and <strong>cool it to stop the cooking<\/strong>, then heat the <strong>seed oil<\/strong> in a small saucepan to a temperature of <strong>130\u00b0<\/strong> (using a kitchen thermometer). While waiting, <strong>clean and trim the artichokes<\/strong> and, using a melon baller, remove the fuzzy choke inside. <strong>Gently press<\/strong> the artichoke to open the petals, taking care not to detach them from the body. <\/p><p><strong>Fry the artichokes in oil at 130\u00b0<\/strong> for 10 minutes until the artichoke is cooked and golden, then drain off the excess oil and <strong>immerse it in cold water and ice<\/strong> to stop the cooking. Separately, <strong>saut\u00e9 the quinoa<\/strong> already cooked with the <strong>chili pepper<\/strong>, some <strong>cubes of Voghiera Black Garlic<\/strong>, the previously soaked raisins, the lemon zest (which we will have previously blanched and diced), and the previously toasted almonds; if necessary, adjust the salt, finally <strong>add the mint leaves<\/strong> broken into pieces to the quinoa salad. <\/p><p><strong>Carefully dry the artichoke<\/strong>, then <strong>fry it a second time<\/strong> in very hot oil \u2013 <strong>180\/190\u00b0<\/strong> \u2013 until golden and crispy.<br\/>Cut the <strong>anchovy fillets into small pieces<\/strong>, season them with extra virgin olive oil and a few drops of <strong>soy sauce<\/strong>, then arrange the quinoa salad on the plate, place the artichoke on top (with the <strong>stem facing upward<\/strong>) and arrange the anchovies and the <strong>Voghiera Black Garlic cream<\/strong> on the artichoke petals that will have curled during cooking<\/p><p>Sprinkle with the <strong>mint powder<\/strong>, a grating of lemon zest and the <strong>Voghiera Black Garlic powder<\/strong> and garnish with <strong>mint leaves<\/strong>.<\/p><p>Enjoy your meal and\u2026 see you in the <strong>next episode<\/strong> with NeroFermento&#8217;s video recipes!<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b17a94 elementor-widget__width-inherit elementor-widget elementor-widget-video\" data-id=\"4b17a94\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=i_6rGtovsKE&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;play_on_mobile&quot;:&quot;yes&quot;,&quot;mute&quot;:&quot;yes&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Begin by cleaning and deboning the anchovies, then obtain two fillets from each one and sprinkle them with coarse salt on the flesh side, leaving them to marinate for approximately 7 minutes. After 7 minutes, rinse them under abundant fresh water and freeze them for at least one day (or process them in a blast [&hellip;]<\/p>\n","protected":false},"featured_media":8609,"template":"","categorie_ricette":[177,176],"preferenza_alimentare":[180],"prodotti_nelle_ricette":[179,185,190],"tag_ricetta":[181],"class_list":["post-8608","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categorie_ricette-gourmet-video-recipes","categorie_ricette-recipes","preferenza_alimentare-all","prodotti_nelle_ricette-bulbs","prodotti_nelle_ricette-cream","prodotti_nelle_ricette-powder","tag_ricetta-main-course"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8608","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8609"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8608"}],"wp:term":[{"taxonomy":"categorie_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categorie_ricette?post=8608"},{"taxonomy":"preferenza_alimentare","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/preferenza_alimentare?post=8608"},{"taxonomy":"prodotti_nelle_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/prodotti_nelle_ricette?post=8608"},{"taxonomy":"tag_ricetta","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tag_ricetta?post=8608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}