Carciofi (artichokes) have been native to Italy since Ancient Rome, and there are records of consuming artichokes dating all the way back then. Pliny the Elder, a Roman author, was known to grow this vegetable in Carthage and Cordoba, when the Roman Empire reigned everywhere. The spread of artichoke cultivation during the 15th and 16 centuries is well documented by other writers. Italy is still the world’s largest producer of artichokes today. Artichokes boost the highest antioxidant count out of any vegetable, making this dish the perfect one to start off the year with. We have layered pieces of Italian artichoke with fresh basil pesto between handmade lasagne sheets for the perfect amount of pasta and artichoke in every bite.
(Allergens in bold):Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), artichokes, mozzarella, olive oil, Parmesan cheese, pine nuts
GARNISH INGREDIENTS: Parmesan cheese
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