Cooking time: 30 min
Juice the lemons and add to water, saving a little of the lemon for later. Cut the tops off the artichokes and dip into lemon water to keep from browning.
Squeeze the lemon over the entire artichoke.
Put the artichokes on an oven tray, drizzle a little olive oil, add a pinch of salt, and grated parmesan in the heart of the artichoke.
Finally, wrap each artichoke loosely in aluminum foil and place on oven tray at 200 ° C (thermostat 6-7) for approximately 1hour 15 mins.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.