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Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
A fresh seasonal salad featuring tender artichoke hearts, sautéed mushrooms, and roasted cherry tomatoes in a zesty parmesan dressing.
A vibrant vegetarian salad featuring softened boiled lemons, tender globe artichokes, toasted almonds, and a honey-thyme dressing.
Globe artichokes braised with carrots, celery, onion, and aromatics in white wine, finished with olive oil and fresh parsley.