{"id":193,"date":"2021-07-21T15:24:41","date_gmt":"2021-07-21T13:24:41","guid":{"rendered":"http:\/\/lesgourmetsgrigous.fr\/?p=193"},"modified":"2021-07-21T15:24:41","modified_gmt":"2021-07-21T13:24:41","slug":"artichauts-a-la-barigoule-vegetariens-revisites-2-personnes","status":"publish","type":"post","link":"https:\/\/lesgourmetsgrigous.fr\/index.php\/2021\/07\/21\/artichauts-a-la-barigoule-vegetariens-revisites-2-personnes\/","title":{"rendered":"Artichauts \u00e0 la barigoule v\u00e9g\u00e9tariens revisit\u00e9s (2 personnes)"},"content":{"rendered":"\n<p class=\"has-text-align-center\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul><li>Deux bouquets d&rsquo;artichauts poivrade (un par personne)<\/li><li>200 g de toffu fum\u00e9<\/li><li>Bo\u00eete de conserve de tomates concass\u00e9es<\/li><li>Olives noires<\/li><li>Oignon<\/li><li>Sel &amp; Poivre<\/li><\/ul>\n\n\n\n<p class=\"has-text-align-center\"><strong>La pr\u00e9paration<\/strong><\/p>\n\n\n\n<p>Effeuillez les artichauts, environ un tiers des feuilles. Puis coupez la tige et les pointes des artichauts. Coupez les coeurs ainsi obtenus en deux. Citronnez-les g\u00e9n\u00e9reusement, pour ne pas qu&rsquo;ils noircissent.<\/p>\n\n\n\n<p>Coupez l&rsquo;oignon finement, coupez le toffu fum\u00e9 en d\u00e9s.<\/p>\n\n\n\n<p>Dans une grande po\u00eale, versez de l&rsquo;huile et faites revenir les oignons et le toffu fum\u00e9.<\/p>\n\n\n\n<p>Ajoutez les tomates concass\u00e9es, les olives noires et les artichauts. Assaisonnez de sel et de poivre. Versez un demi verre d&rsquo;eau.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>La cuisson<\/strong><\/p>\n\n\n\n<p>Laissez cuire pendant 45 minutes \u00e0 feu moyen. N&rsquo;h\u00e9sitez pas \u00e0 ajouter un peu d&rsquo;eau pendant la cuisson si elle s&rsquo;est trop \u00e9vapor\u00e9e.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"http:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-1024x768.jpg\" alt=\"\" class=\"wp-image-194\" srcset=\"https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-1024x768.jpg 1024w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-300x225.jpg 300w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-768x576.jpg 768w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-1536x1152.jpg 1536w, https:\/\/lesgourmetsgrigous.fr\/wp-content\/uploads\/2021\/07\/artichauts-2048x1536.jpg 2048w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Deux bouquets d&rsquo;artichauts poivrade (un par personne) 200 g de toffu fum\u00e9 Bo\u00eete de conserve de tomates concass\u00e9es Olives noires Oignon Sel &amp; Poivre La pr\u00e9paration Effeuillez les artichauts, environ un tiers des feuilles. Puis coupez la tige et les pointes des artichauts. Coupez les coeurs ainsi obtenus en deux. Citronnez-les g\u00e9n\u00e9reusement, pour ne &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/lesgourmetsgrigous.fr\/index.php\/2021\/07\/21\/artichauts-a-la-barigoule-vegetariens-revisites-2-personnes\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Artichauts \u00e0 la barigoule v\u00e9g\u00e9tariens revisit\u00e9s (2 personnes)&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/193"}],"collection":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":1,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":195,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/posts\/193\/revisions\/195"}],"wp:attachment":[{"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesgourmetsgrigous.fr\/index.php\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}