Grilled Artichoke in Extra Virgin Olive Oil
Violet artichokes from Puglia. The artichokes are harvested and processed by hand between May and June. Thorns and external leaves are removed and then artichokes are cleaned with fresh water. Then they are cooked in water, vinegar and salt. After, they are left in open air for 12 hours to dry and then slightly grilled. The best chefs around the world choose to use these artichokes.
Ingredients: Artichokes, evoo, parsley, garlic, black pepper, chili, pepper, lemon juice and salt.