carciofi ai quattro succhi

/kahr-CHYOH-fee ah-ee KWAHT-troh SOOK-kee/

Artichokes in a citrus sauce made with four juices, namely lemon, orange, tangerine and white wine vinegar. The artichokes are cooked in this sauce and removed when done. The sauce is then reduced and seasoned with anchovies, sugar and capers and poured over the artichokes.



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