Cooking instruction
Preparation: Wash the artichokes and leave the external leaves and the inner part. Cut them in slices. In a saucepan, brown the garlic in 2 tbsp of extra virgin olive oil, then add the artichokes and brown them for about 5 minutes. Add a glass of water, a pinch of salt and cover the saucepan. Cook the artichokes on a low flame for about 15-20 minutes, until tender. Add the parsley. In a little pot, warm the Parmigiano Reggiano DOP with Truffle by Tartuflanghe . Place the artichokes in a pirex dish, pour the Parmigiano Reggiano DOP with Truffle by Tartuflanghe on them and grill in the oven for about 3 minutes at 180°. Serve hot.
