ROAST ARTICHOKE BOTTOMS


40

25'

Ingredients for the preparation


Frozen artichoke bottoms: 6.000 g
Rosemary: 48 g
Sage: 48 g
Garlic: 30 g
Olive oil: 180 g
Fine salt: 90 g

Preparing and cooking


Defrost artichoke bottoms in the fridge the night before cooking.

Finely mince garlic, rosemary and sage, add salt and evenly season the artichokes with this mixture and olive oil. Place the artichoke bottoms upside down on the trays.

Preheat the oven and cook following the parameters (see pdf).

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