Sugo di Carciofi from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin
This sauce is especially popular in the province of Savona, although it is found throughout Liguria. There are two approaches to this sauce. In either case, the
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Ingredients
- 1 tablespoon/7 g unsalted butter (optional)
- 3 tablespoons/45 ml Ligurian extravirgin olive oil
- Fresh lemon juice
- 4 fresh medium artichokes, tough outer leaves removed, sliced very thin
- 1 clove garlic, green heart removed, minced
- 1 small onion, minced
- 3 ounces/⅓ cup/85 ml dry white wine, preferably Pigato
- 1 pinch fine sea salt
- 1 tablespoon/7 g minced fresh Italian (flat) parsley
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