Appetizer
Ingredients:
4 big artichokes
150g bread crumbs
2 fresh sausages
1 lemon
parsley
field balm
garlic
extra virgin olive oil
½ glass of white wine
Salt and pepper
30g Pure White Truffle Cream
Preparation:
Clean the artichokes, removing the harder external leaves, the stem and the tips, cut them in half and put them in water acidulated with lemon juice.
In a large bowl combine bread crumbs with crumbled sausages, White Truffle cream, parsley, field balm and some garlic. Stuff the halved artichokes with this mixture. Place artichokes in a large pan, drizzle them with some oil and white wine and cook at low temperature. Season and cover with a lid. Cook very gently for about 30 minutes. Before serving, season to taste with lemon juice. This recipe is also delicious served cold.