{"id":7606,"date":"2026-05-02T09:54:36","date_gmt":"2026-05-02T07:54:36","guid":{"rendered":"https:\/\/www.agrimarconi.com\/?p=7606"},"modified":"2026-05-02T09:55:00","modified_gmt":"2026-05-02T07:55:00","slug":"a-spring-tuscan-recipe","status":"publish","type":"post","link":"https:\/\/www.agrimarconi.com\/en\/a-spring-tuscan-recipe\/","title":{"rendered":"A Spring Tuscan Recipe"},"content":{"rendered":"\n

Spring has blossomed: let’s welcome it with a tasty seasonal recipe such as Florentine artichokes<\/strong>.
It’s a Tuscan spring dish: Tuscan artichokes (the famous mothers<\/em> or morellini<\/em>), in fact, give their best between March and May.<\/p>\n\n\n\n

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Tuscan recipe for Florentine artichokes \ud83c\udf3f<\/h2>\n\n\n\n

Follow the steps <\/h3>\n\n\n\n

1. Clean the artichokes. Remove the toughest outer leaves, cut off the tips, and peel the stem. Put them immediately in water and lemon to prevent them from blackening.<\/p>\n\n\n\n

2. Prepare the mince. Chop garlic and parsley finely. Season with salt, pepper and a drizzle of oil.<\/p>\n\n\n\n

3. Stuff the artichokes. Gently spread the leaves with your fingers and place some of the aromatic mince inside each artichoke.<\/p>\n\n\n\n

4. Pot system. Place the artichokes upside down in a narrow pan, so that they remain upright. Add a drizzle of extra virgin olive oil to the bottom.<\/p>\n\n\n\n

5. Deglaze and cook. Pour in the white wine, let it evaporate, then add water up to half the height of the artichokes. Cover and cook 25\u201330 minutes over low heat.<\/p>\n\n\n\n

6. Check for doneness. They are ready when the stem is tender and the inner leaves come off easily.<\/p>\n\n\n\n

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\ud83d\udca1Useful notes<\/p>\n\n\n\n

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  • The Florentine version does not include breadcrumbs: it is different from the “Roman-style” stuffed artichokes.<\/li>\n\n\n\n
  • If the artichokes are very tender, you can also add the peeled and chopped stems.<\/li>\n\n\n\n
  • Excellent as a side dish, but also as a light single dish, with Tuscan bread.<\/li>\n<\/ul>\n\n\n\n

    Extra virgin olive oil always gives that magical touch to dishes.\ud83d\ude09<\/p>\n\n\n\n

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    \"Claudia<\/figure>\n\n\n\n

    \ud83d\udca1Claudia Zucca
    Web Content Creator<\/p>\n<\/div>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Spring has blossomed: let’s welcome it with a tasty seasonal recipe such as Florentine artichokes. It’s a Tuscan spring dish: Tuscan artichokes (the famous mothers or morellini), in fact, give their best between March and May. Tuscan recipe for Florentine artichokes \ud83c\udf3f Follow the steps 1. Clean the artichokes. Remove the toughest outer leaves, cut […]<\/p>\n","protected":false},"author":3,"featured_media":7570,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[33,23,24,25,203],"class_list":["post-7606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-agrimarconi-2","tag-evo-oil","tag-extra-virgin-olive-oil","tag-tuscan-oil","tag-tuscan-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t