Portolano
Artichokes
They’re at their best during winter, because winter is their season.
Artichokes
The cold strengthens the leaves to defend the artichoke’s tender heart.
Throughout the year, however, these vegetables lend themselves to imaginative combinations: Stuffed, wrapped in a slice of bacon, turned into an elegant cream or sautéed with a little olive oil, garlic and parsley.
The interpretations are innumerable, a delight for a chef’s creativity.
