The artichoke, cynara carduluncus was prized by the Greeks and Romans for its aphrodisiac properties, but it was thanks to the Arabs that al-kharshouf the modern species was selected and grown in Italy.
Italians are accustomed to eating many varieties of artichoke which feature seasonally in the cuisine across the regions: the romano from Lazio, the violetto from Puglia, or indeed the less well known spinoso artichoke from Sardinia, closely related to the wild thistle and renowned for having the best flavour of the family, prickly and therefore tricky to prepare.
Artichokes are rich in iron, helping digestion, strengthening the liver function and reducing cholesterol
Evenings 24 APRIL – 6 MAY 2017
House aperitif: “Negroni al Cynar” Negroni with artichoke liqueur £9.00
Non alcoholic house aperitif: Crodino £4.00
Artichoke heart with burrata, wild garlic sauce, homemade bottarga £12.50
Maize tagliatelle with artichokes and red Sicilian prawns £18.50/£21.50
Calves sweetbreads, artichoke “alla giudea”, roasted green beans and amaretto sauce £24.50
Fillet of turbot, artichoke medley, smoked potato, mussel, clam and cherry tomato guazzetto £29.50
Cynar zabaione, dried fruit crumble and walnuts £8.00
Monday - Thursday, Lunch 12.00 - 14.30, Dinner 18.30 - 22.30
Friday & Saturday, Lunch 12.00 - 14.30, Dinner 18.30 - 23.00