The “hearts” of the artichokes, the most tender part, are thinly sliced, blanched in water and lemon, and then “trifolati” (cooked with extra virgin olive oil, parsley and garlic). These artichoke pieces can be enjoyed on their own or on small slices of bread, maybe with a slice of pecorino or another fresh cheese. They can also add flavour to pizzas and summer salads.
Ingredients: Artichokes, Extra virgin olive oil, Lemon juice, Balsamico Bianco, Salt of Trapani I.G.P., Garlic, Parsley, Pepper.