This text is in Bulgarian and talks about how large artichoke hearts with still attached stems have a softer texture, making them perfect for simple salads. The recipe includes arugula, ricotta, marinated artichoke hearts, salt, pepper, lemon wedges, and shaved parmesan. The instructions are to divide the ingredients among four plates, season with salt and pepper, drizzle with the reserved marinade, and serve with lemon wedges and parmesan. The chefs notes suggest that marinated artichoke hearts are the best combination for this dish.
27.04.2023 @ 08:26
This text is in Bulgarian and talks about how large artichoke hearts with still attached stems have a softer texture, making them perfect for simple salads. The recipe includes arugula, ricotta, marinated artichoke hearts, salt, pepper, lemon wedges, and shaved parmesan. The instructions are to divide the ingredients among four plates, season with salt and pepper, drizzle with the reserved marinade, and serve with lemon wedges and parmesan. The chefs notes suggest that marinated artichoke hearts are the best combination for this dish.