Try Our Crispy Artichokes
At Il Buco Alimentari e Vineria, we go through 60 cases of artichokes a week to keep up with the demand for this dish. We fry the artichokes until the edges are crispy, then toss them with lemon and orange zest and smoky-hot crushed Aleppo pepper and parsley.
Click here for the recipe.
Click here for the recipe.
