Sea salad with Giudia style artichokes
Giovanni Pace
Menù Ingredients
150 g Peperonepronto - Peperonepronto mixed peppers - V41
30 g Capperini in olio extra vergine di oliva - Small Capers in Extra-virgin olive oil - XG7
30 g Olive Leccino denocciolate - Pitted Leccino Olives - Z91
6 Carciofi alla Giudia - Whole Artichokes with Stems - HD3
75 g Pesto rosso - Red pesto - CG0K
45 g fresh celery heart
Parsley
For 6 people
Preparation:
Drain carefully Èmaremix from its liquid. Keep the liquid.
Dice the celery hearts.
Heat some extra virgin olive oil in a pan and sauté the cubes of celery.
Add the Peperonepronto cut into chunks, Pitted nostraline olives, Small capers and the Pesto rosso.
Add E’maremix with some of its liquid and some green peppercorns.
Heat for a few minutes.
Arrange on the plate the warm sea salad.
Complete with Giudia style artichokes in slices and a sprinkle of chopped parsley.
