botoli

Language: Italian

Description: The youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.

See places: Italian food and cuisine, Veneto

See foods and dishes: canarini

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• (Italian)