Ingredients for the preparation
Frozen artichoke bottoms: 6.000 g
Rosemary: 48 g
Sage: 48 g
Garlic: 30 g
Olive oil: 180 g
Fine salt: 90 g
Preparing and cooking
Defrost artichoke bottoms in the fridge the night before cooking.
Finely mince garlic, rosemary and sage, add salt and evenly season the artichokes with this mixture and olive oil. Place the artichoke bottoms upside down on the trays.
Preheat the oven and cook following the parameters (see pdf).