Small, top quality artichokes, left whole or cut in two. Stripped of the hard leaves and sautéed with oil, garlic, parsley and a splash of vinegar. The whole artichokes are mainly recommended for use as a starter or side dish, and the split artichokes for pizzas, panini, sandwiches and tarts. If you want to savour them a different way, drain off the oil, dip in flour, then egg, then breadcrumbs. Fry in a generous amount of hot oil and you get a tasty morsel for a starter or aperitif.
Artichoke hearts cut into thin slices, cooked with fresh vegetables, sunflower oil, salt and herbs.
Ideal with rice, tagliatelle, penne, and garganelli. It can also be used in canapés, in quiches and other types of savory pies, on scaloppini, on vol-au-vents, in sandwiches, and on pizzas.