When Italian cuisine meets the elegance of foie gras, the result is an exceptional recipe by Enzo Buffarini. Published in the latest issue of Miam Magazine, this reinterpretation of Roman-style artichokes combines finesse, crisp texture, and aromatic freshness.
Ingredients for 4 people:
4 artichokes (Romanesco or spiny)
1 lemon
2 garlic cloves
50 g parsley and Roman mint
1 glass of white wine
200 ml extra-virgin olive oil
100 ml water
100 g semi-cooked foie gras
100 g brick pastry sheets (phyllo dough)
Salt
Mint oil:
100 g mint leaves
50 g parsley
100 ml extra-virgin olive oil
50 g crushed ice
Salt
Method:
Remove the outer leaves of the artichokes.
Trim the stem, leaving about 5 cm. Cut off the tough tips of the leaves as well.
Scoop out the center to remove the choke and, as you go, rub them with half a lemon to prevent browning.
Peel the stems to remove the fibrous outer layer.
Prepare a fine mince of garlic, parsley, and a few Roman mint leaves. Add extra-virgin olive oil, salt, and a twist of freshly ground pepper, then mix well.
Gently spread the artichoke leaves apart and stuff them evenly with the mixture.
In a saucepan, pour in 3 tablespoons of olive oil and arrange the artichokes stem-side up, tightly packed together.
Cook until the oil begins to sizzle.
Deglaze with white wine and add one or two glasses of water.
Cover and cook over medium heat for 35 minutes. Once tender, remove from the heat.
In a blender, combine the crushed ice, extra-virgin olive oil, mint leaves, parsley leaves, and salt. Blend until smooth and homogeneous.
Once the artichokes have cooled, remove the herb stuffing and fill them with the semi-cooked foie gras.
Cut the brick pastry into strips and layer them two at a time.
Lightly mist with water using a spray bottle, then wrap the artichoke.
Bake in a preheated oven at 190°C until golden brown.
To serve: spread the mint oil on the plate and finish by placing the artichoke in the center.
Browse issue no. 15 – Winter–Spring 2026 of Miam Magazine here.