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Roast marinated lamb leg served with deep-fried baby artichokes and a fresh wild garlic and anchovy pesto.
Traditional Roman artichokes stuffed with an anchovy herb paste, baked with potatoes in white wine and vegetable stock.
Pan-fried scallops and crispy baby artichokes served with a rich, buttery chive and tomato white wine sauce.
Boiled baby artichokes are split and roasted in two ways: with rosemary and lemon, and with spicy chilli-olive butter.
Artichokes trimmed and simmered in a lemon and herb infused liquor until tender and preserved.
A simple weeknight pasta dish featuring marinated artichokes, fresh herbs, garlic, and bright lemon juice topped with Parmesan.
Globe artichokes braised with carrots, celery, onion, and aromatics in white wine, finished with olive oil and fresh parsley.