The recipe of the Turbot and artichokes is highly appreciated as it combines the delicate flavor of artichokes with that of fish.
- Artichokes of Montelupone
- extra virgin olive oil;
- fish soup;
- Cherry tomatoes;
To make a good dish we start by cleaning the Montelupone artichokes. We cut them into wedges and sprinkle them with fresh lemon juice (or possibly dip them in water and lemon).
In the pot, heat the extra virgin olive oil then add the artichokes, two tablespoons of fish broth, salt, pepper and a clove. When the artichokes are half cooked, add the fish fillets and sprinkle with fish broth (or cooking water). Serve and garnish with mint leaves and cherry tomatoes.
In the fridge two days.
Enjoy your meal!