Carciofi

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Carciofi e Cipolle Rosse all'Aceto di Balsamico
Artichokes and Red Onion with Balsamic Vinegar

Carciofi e Cipolle Rosse all'Aceto di Balsamico

Ingredients:

6 large artichokes
2 large red onions
1/3 cup A.G. Ferrari Extra Virgin Olive Oil
1 cup A.G. Ferrari Foods Vegetable Broth
1/2 cup Giusti Balsamic Vinegar (6 year)
2 tsp salt
1 tsp fresh black pepper

Region: Emilia-Romagna

Instructions:

Clean and cut the artichokes and red onion into 8 wedges.Saute artichokes and red onion with 2 Tbsp olive oil for 2 minutes. Add salt and the vegetable broth and cook in a covered pan for 4 to 5 minutes. Remove the cover, add the balsamic vinegar and cook an additional 2 to 3 minutes. Sprinkle with fresh black pepperand serve immediately.

Serves 4 to 6.

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