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Side for lunch: marinated artichokes and carrots + cabbage soup broccoli Romanesco

all vegetable lunch with good seasonal vegetables. Also because the vegetables out of season does not understand and do not buy vegetables that are not even from across the world. Not only for ecological problem but also because of the season are good! Have you ever tried a zucchini in the winter? He does not know anything! So we learn to buy vegetables (and fruit) in the appropriate seasons and we will feel less guilty and more satisfied (in taste). Yesterday I found the market for beautiful purple artichokes and I immediately imagined a fresh salad. The cabbage I could not help but buy it ... as you know, cabbage and broccoli are the basis of my winter diet;) Today I present two side dishes that were my lunch: marinated artichokes and cabbage and carrots. I took her to the cabbage into slices of polenta (which I have already prepared and that you find here ). Nothing better than a healthy lunch before going to work. Simple and tasty! You just need to clean the artichokes ... and clean them all you know it? (In the photo you see floating in the artichokes and lemon to clean them as well). is how to prepare vegetables.

carpaccio with artichokes

artichokes 1 per person

lemon 2

oil qb

salt to taste

parmesan cheese to taste

Clean the artichokes and sprinkle with lemon juice to prevent blackening. Dip them in water acidulated with lemon juice while the others clean.

Affettarli sottilissimi (meglio farlo con un affetta verdure), condire con poco sale, olio, limone e scaglie di parmigiano.

Verza like I always do

cabbage 1

carrots 3

leek or onion 1

white wine ½ cup

oil qb

salt to taste

spices of your choice (I often use haz el ranout)

Chop the leek (or onion) and let dry on low heat in a saucepan with a little oil. Add the carrots peeled and cut into thin slices (or cubes, or if you prefer). Now add the spices you prefer (I use a teaspoon and haz el ranout, but you can use the curry, the sweet paprika, cumin, mustard seeds or anything ...:). Turn up the heat and pour half a glass of white wine and let evaporate. Add the cabbage, washed and cut into strips. Reduce the heat and add salt and cover with the lid. Let cook about 15 minutes or until the cabbage is tender no. Make sure the pot there is the right humidity and, if it is too dry, add ½ cup water (or you will burn everything!). Serve alongside the meat, a good omelette or as an accompaniment to rice or polenta. NB: If you like to add raisins. is the preferred version of my mom!