After being harvested by hand, the artichokes are cleaned of the toughest, thorny outer petals and only the “heart”, the most tender part, is thinly sliced, boiled in water and lemon, and then seasoned. A few, simple but tasty ingredients are added: extra virgin olive oil, parsley, garlic, pepper, salt, lemon juice and white wine. Once they’ve been “trifolati” (= sautéed with parsley, garlic and the other ingredients) they are “just right” for an aperitif, on their own or on a small slice of bread, possibly with a slice of pecorino or another fresh cheese, accompanied by a glass of good sparkling wine. They can also be used to 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.