A plant-based preparation of true balance. Artichokes, generous yet demanding vegetables, embrace a classic aromatic filling moist and savory.
But it’s Miracolo oil that gives structure: first in emulsion, then drizzled raw.
Its green-fruity note, the harmony between bitterness and spice, and its graceful mouthfeel create a dish that speaks of Sicily in its purest essence.
Ingredients
• 4 Roman artichokes
• 1 lemon
• 2 garlic cloves
• A small bunch of fresh parsley
• 4 tablespoons Miracolo extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Water, as needed
• Finish: Miracolo oil, raw
Method
Cleaning
Remove outer leaves, stems, and the fuzzy choke. Halve the artichokes and immerse them in water with lemon.
Filling
Finely chop the garlic and parsley. Mix with salt, pepper, and one tablespoon of Miracolo oil to create a fragrant blend.
Cooking
Place the artichokes in a saucepan, add the remaining 3 tablespoons of oil and enough water to reach halfway up. Cover and cook gently for 40–50 minutes.
Finishing
Plate and drizzle with a final thread of raw Miracolo oil.