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Turn a simple artichoke into the star of the plate.
Bring an elegant Mediterranean touch to tapas, starters, rice dishes and creative garnishes. Young artichokes with stem, cut into quarters, offer a tender texture and an attractive presentation for frying, grilling and roasting.
Artichokes (Cynara scolymus L. / Cynara cardunculus L.), citric acid and ascorbic acid.
These young artichokes retain their stems and are cut into quarters, creating a natural and attractive presentation. Their mild, slightly sweet flavour and tender texture suit both simple Mediterranean cooking and refined dishes.
Fry them until crisp, coat them in a light tempura or cook them on the plancha with olive oil, garlic and lemon. Serve them as a tapa, starter or garnish with romesco, aioli, herbs, aged cheese or cured ham.
Add them to rice dishes, pasta, stews, warm salads and vegetable preparations. Their delicate flavour also pairs well with fish, shellfish, poultry and lamb, while the stem adds character to the finished presentation.