Shop Now
Barilla recipes

google plus pinterest facebook twitter


Big Image

Ingredients for 4 people

5 Artichokes
10 Asparagus
1 Celery Heart Sliced Into Sticks
12 Baby Carrots
10 OUNCES Tuscan Extra Virgin Olive Oil
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
2 Fennel Bulbs Sliced

1. CLEAN the artichokes down to the heart, being sure to remove at least ¾ of the tough outer leaves and tips

2. Remove the choke and cut into quarters

3. PEEL off the tough part of the asparagus and celery

4. PEEL carrots

5. PLACE the olive oil in ten individual bowls

6. Season the oil with salt and black pepper

7. PLACE the vegetables a large glass bowl filled with ice and serve

8. DIP the vegetables in oil before eating