Artichoke halves grilled, then preserved in oil with garlic, chilli and parsley. An antipasto ready to serve.
The artichokes are halved and grilled, then covered with sunflower oil, garlic, chilli, parsley, salt and wine vinegar. A Sicilian recipe.
Grilling gives them a slightly smoky taste. Serve them as a starter, with cured meats, on a white pizza or stirred into a risotto at the end of cooking.
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Artichoke halves grilled, then preserved in oil with garlic, chilli and parsley. An antipasto ready to serve.
