At one of London's top Italian restaurants
The artichoke, cynara carduluncus was prized by the Greeks and Romans for its aphrodisiac properties, but it was thanks to the Arabs that al-kharshouf the modern species was selected and grown in Italy.
Italians are accustomed to eating many varieties of artichoke which feature seasonally in the cuisine across the regions: the romano from Lazio, the violetto from Puglia, or indeed the less well known spinoso artichoke from Sardinia, closely related to the wild thistle and renowned for having the best flavour of the family, prickly and therefore tricky to prepare.
Artichokes are rich in iron, helping digestion, strengthening the liver function and reducing cholesterol.
|2 Courses £28.50 / 3 Courses £33.50|
Soup of artichoke with parmesan dumplings in organic chicken stock
Baked artichoke heart with deep-fried carbonara, cream of artichoke
Salad of artichoke with crab and caper salsa
Steamed fillet of brill with potato and artichoke, confit cherry tomatoes, parsley, thyme and white wine
Roast breast of guineafowl, sausage leg, pea puree and artichoke alla Romana
"Affogato al Cynar" Vanilla ice cream with artichoke liqueur
Neapolitan ricotta cake with strawberry salad
Crunchy chocolate and hazelnut tart with mint ice cream
April 23, 2014