The artichoke liqueur is a reinterpretation of the most popular "Cynar": the artichoke bitter loved by Italians since the 1970s.
- 3 Artichokes of Montelupone
- 500 ml of pure alcohol at 95 °;
- 600 g of sugar;
- 750 ml of water.
Preparation 30 minutes, rest 70 days.
Wash the Montelupone artichokes well, remove the first layer of external leaves and throw them. Remove the other leaves until they reach the heart and put them in a container together with the alcohol. Shake the mixture and let it macerate, tightly closed, in a dark, dry place away from heat sources for 30 days.
After 30 days, put the water and sugar in a pan. Once it has reached a boil, turn off the heat and let it cool, then add the artichoke leaves and alcohol, shaking well. Let it rest once more for 40 days.
After the time your liqueur will be ready, just filter it in a colander and bottle it.
In the fridge.
For those with special tastes, some cinnamon sticks or, in another variant, some slices of ginger can be added together with the artichoke leaves. The liqueur will remain very fresh and sweet even with a hint of mint.