Arezzo-Style Pappardelle with Duck Gravy
Wide crimp-edged egg noodles dressed with duck braising juices, liver, spleen and Parmesan; the duck is served separately.
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Arezzo-Style Spit-Roasted Lamb
Lamb leg marinated with oil, vinegar, salt and pepper, then spit-roasted and basted with rosemary.
Artichoke Sformato
A delicate hot artichoke mould, enriched with eggs, Parmesan and a little buttery white sauce.
Artichoke Slices Gently Set in Eggs
Thin floured artichokes browned in olive oil in a shallow pan, then covered with beaten eggs and gently cooked until just set.
Artichoke and Courgette Soup
Courgette, aubergine and onion simmer with oregano. Drained artichoke hearts are warmed in the broth before fresh dill is added.
Artichoke and Courgette with Basil Potatoes
Artichoke hearts, courgette and aubergine are cooked with potato, onion and rosemary. Fresh basil is added before serving.
Artichoke and Cucumber Salad
Artichoke hearts, cucumber, courgette and radish are tossed in a parsley and Greek yogurt dressing. Lemon wedges accompany the salad.
Artichoke and Fennel Toast Bites
Mashed artichoke hearts bind small cooked pasta, finely diced fennel, feta, oregano and sage. Spoon onto crisp toast squares just before serving.
Artichoke and Feta Quinoa Salad
Chilled quinoa, artichoke hearts, feta and tomato are dressed with parsley and oregano vinaigrette. Lemon wedges are served alongside.
Artichoke and Feta Rice
Artichoke hearts, sweet bell pepper and olives are warmed with onion and oregano. Brown rice and crumbled feta complete the dish.
Artichoke and Pea Pie with Sweet Shortcrust
Artichokes and peas layered with Parmesan and a meat-jus white sauce, beneath a golden sweet shortcrust lid.
Artichoke and Pepper Toasts
Finely chopped artichoke hearts, sweet pepper, courgette and cucumber are dressed with olive oil, parsley and oregano. Spoon onto crisp olive-oil toasts.
Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
Artichoke and Rice Pita Bites
Mashed artichoke and ricotta bind saffron rice, roasted potato, finely diced radish and capers. Serve on crisp pita triangles.
Artichoke and Rice with Mint
Roasted artichoke hearts and cooked rice are folded with Kalamata olives, mint and herbs. Serve with natural yogurt and crisp baked filo.
Artichoke and Sausage Soup with Squid
Artichoke, pork sausage and squid simmer with onion and saffron until tender. Lemon wedges accompany the soup.
Artichokes Stewed with Nepitella
Floured artichoke wedges browned in olive oil, then stewed with garlic, fresh nepitella and a little plain tomato juice.
Artichokes Stuffed with Prosciutto and Mushrooms
Whole artichokes filled with their tender inner leaves, prosciutto, dried mushrooms, fresh bread crumbs and finely chopped aromatics, then braised upright.
Artichokes Stuffed with Veal
Whole artichokes filled with minced veal, prosciutto, tender artichoke leaves, mushrooms and a little bread and Parmesan, then browned and steam-braised.
Artichokes in Lemon and Egg Sauce
Artichoke quarters braised in butter and broth, then warmed in a light parsley, breadcrumb, lemon and egg-yolk sauce.
Artusi Balsamella
A light milk sauce made by gradually stirring milk into butter and a small spoonful of flour.
Artusi Plum Pudding
A boiled cloth pudding of dried grapes, candied citrus, finely diced bread and suet, served warm with rum; it contains no plums.
Artusi’s Coffee Blend
Freshly brewed coffee with Artusi’s three-origin blend and his separate-roasting instructions.
Artusi’s Roman-Style Flour Gnocchi
Soft wheat-flour gnocchi with milk, egg and Gruyere, arranged as irregular chunks with butter and Parmesan between the layers, then browned.