Artichoke Trifolati

Preparation info

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Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

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Remove all tough leaves from 2 small purple artichokes, trim the tops. Trim and scrape the stalks, leaving 2.5 cm/1 in. Boil the artichokes in salted water with a drop of olive oil until tender. Keep testing the artichokes. Drain them well, cut them in half and dress with extra-virgin olive oil, a little chopped parsley, 1 crushed clove of garlic, salt and freshly ground black pepper to taste. Leave the artichokes to marinate in this mixture for at least 1 hour. These artichokes can be made the day before if needed.