Fried artichokes with mint sauce are a seasonal Zabariona recipe. The house pairs crisp floured artichokes with mint, parsley and pickles.
The story behind the recipe
We found no sufficient historical source for presenting this exact combination as an old Romagna recipe, so it is described transparently as a Zabariona dish.
Ingredients for 4 people
- For the artichokes: 8 artichokes, flour, lemon juice, salt and frying oil
- For the sauce: fresh mint, parsley, pickled onions, pickled cucumbers, optional garlic, extra-virgin olive oil, salt and black pepper
Preparation
- Remove tough outer leaves, cut the tender hearts into wedges and place immediately in lemon water.
- Drain and dry thoroughly. Dust with flour and shake off the excess.
- Fry a few wedges at a time in hot oil until evenly golden. Drain and season.
- Finely chop mint, parsley, pickles and garlic. Stir in olive oil to make a loose sauce and serve alongside the hot artichokes.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
