Morello Artichoke, Polenta Marano, Almond: Gaetano Trovato's Dish of 2022

From the winter menu called Architetture Vegetali, a dish that joins Tuscany to Sicily, the homeland of the chef from restaurant Arnolfo, two Michelin stars in Colle di Val d'Elsa, Siena

Morello Artichoke, Polenta Marano, Almond: this i

Morello Artichoke, Polenta Marano, Almond: this is the Dish of 2022 from chef Gaetano Trovato of restaurant Arnolfo, two Michelin stars in Colle di Val D'Elsa, Siena. Photos from Fabio Giamello

From the top north to the deep south, we have asked chefs from all over the country to tell us a new recipe that comes straight from their kitchen. Here we present the "Dish of 2022"... in the hope it will be the emblem of this new year.


A new recipe from the Architetture Vegetali menu, Winter of 2022, from restaurant Arnolfo. We can find Tuscany here, with artichokes and aglione from Valdichiana, the latter, a very special local product [a vegetable similar to garlic], which is not commonly used because of its peculiarities in the kitchen.

The almonds, instead, recall Sicily, the homeland of chef Trovato. And then there's polenta: a product that is not very popular in starred restaurant as it belongs to a poorer tradition, and is presented in this dish both in its classic creamy version, and as crispy chips.


Recipe for 4 people

For the artichokes

4 whole artichokes of the Morello variety
500 ml water
citric acid or lemon juice
100 g vinegar
100 g white wine
2 bay leaves
5 juniper berries
15 g salt

For the gravy of artichoke stalks
500 gr artichoke stalks
150 gr aglione from Valdichiana
30 gr finely chopped parsley

For the parsley oil
100 gr parsley
350 gr seed oil

For the almond praline
250 gr almonds toasted in the oven at 160°C 
187 gr sugar
82 gr water

For the almond flakes
50 gr almonds

For the cream of polenta
100 gr cornflour
400 gr water
6 gr di salt
120 gr butter

For the polenta chips
100 gr cornflour
500 gr water
3 gr salt

Born in 1960 in Sicily, now based in Tuscany, Gaetano Trovato is the chef at restaurant Arnolfo, two Michelin stars, in Colle di Val d'Elsa, Siena

Born in 1960 in Sicily, now based in Tuscany, Gaetano Trovato is the chef at restaurant Arnolfo, two Michelin stars, in Colle di Val d'Elsa, Siena


For the artichokes
Carefully clean the artichokes, removing the external leaves and the hairy part inside. Cut them into halves along their longer side, keeping them in water and citric acid
(or lemon juice).

Meanwhile, bring to the boil 500ml of salted water with 100g of vinegar, 100g of white wine, two bay leaves, 5 juniper berries and 15 gr of salt. Once the mix boils, add the clean artichokes and continue to cook for at least 4-5 minutes. Once ready, drain them and leave them to cool in a holed tin. To best preserve them, keep them in a vacuum pack with a drop of oil, parsley and a garlic clove.

For the artichoke stalks gravy
After blanching the stalks in water and vinegar, dice them very finely in a brunoise. Finely chop the aglione from Valdichiana and sauté with extra virgin olive oil. Add the stalks, add the wine and let it evaporate, and cook with some vegetable stock. Add the butter and finally the parsley.

For the artichoke chips
Clean the artichokes, cut them finely and keep them in water and vinegar or lemon juice. Fry in sunflower seed oil at 120°C until they are light and crispy.

For the parsley oil
Process with a professional blender until you reach 90°C, for 9 minutes. Then strain with an etamine and leave to rest overnight. Separate the vegetal water and only use the green oil.

For the almond praline
Prepare a syrup with 187 gr of sugar and 82 gr of water. Bring to 121°C, then add the toasted almonds until the sugar turns dark. Leave to dry on a silpat and, with a Thermomix, blend at 50°C until the mixture is nice and smooth.

For the almond flakes
Finely slice the almonds.

For the cream of polenta
Make some polenta and after around 40 minutes, with a Thermomix, process 60°C with 120 gr of cold butter. Keep in a sauce bottle at 60°C.

For the polenta chips
Make some polenta; blend until the mixture is smooth. Roll out on a silpat and, once dry, fry in sunflower seed oil.

Translated into English by Slawka G. Scarso

Signature Dishes

Gaetano Trovato


Gaetano Trovato

Born in Sicily, he arrived in Tuscany as a child. When he was 14 he started to work in the kitchen. Since 1982 he's the chef and patron at Arnolfo in Colle Val D'Elsa (Siena)

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