Raw young artichokes with black olives & pecorino (Castraure, olive nere e pecorino) from Brutto: A (Simple) Florentine Cookbook (page 129) by Russell Norman

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Notes about this recipe

  • Hansyhobs on February 06, 2024

    I used green olives as didn't have any black ones to hand and followed the rest of the recipe as is. Not sure if I took too much off the artichokes. Tasted nice, and it was easy to make. I made a third of the recipe for myself for lunch and had it with some bread. Not sure I'd bother again as it didn't wow me too much. Felt like I wasted too much of the artichokes.

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