The fruits of medium-sized wild artichokes are selected and, after having washed them well with water and lemon, they are blanched, dried and chopped. The resulting mixture is cooked in extra virgin olive oil, flavoring everything with garlic, black pepper and salt. After cooking for about 45 minutes the cream is ready to be put into jars.
Wild artichoke pulp, extra virgin olive oil, garlic, salt, black pepper. 200g
Agrichef Brabieri recommends:
Use the wild artichoke cream for hot crostoni and bruschetta, but also for the preparation of a good pappardella or a good risotto.