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Il Fornaio, 600 Pine Street, Suite 132 Seattle, WA 98101 (at the corner of 6th and Olive) 206-264-0994 www.ilfornaio.com	Enrico Ambrosetti Chef

Carciofini Canal Grande

1 1/2 Artichokes, Baby

1 clove Garlic, Whole Peeled

2 sprig Parsley, Italian, Fresh

1/4 Lemon

2 pinch Salt

3 ounce Stuffing, Carciofini Grand (recipe below)

1 fluid ounce Lemon Juice, Fresh Squeez

2.50 fluid ounce Trebbiano, For Cooking

1 teaspoon Butter, Unsalted

1 pinch White Pepper

Production Boil the artichokes in water with whole garlic clove, sprig of parsley, 1/4 lemon wedge (squeeze juice into the water and add rind) & a pinch of salt. Cook the artichokes until they are tender. Drain, cut in half and remove inedible center and stuff with carciofini grande stuffing. Bake in oven until crispy. Sauce: In a saute pan, reduce wine 1/3, add lemon & finish with butter, salt & white pepper. Presentation On a 9" oval plate, place three artichoke halfs on the plate (in a pinwheel shape) and top each with the sauce. garnish with parsley spring.

Stuffing, carciofini Grand

3 ounce Filone Breadcrumbs

2 ounce Parmesan, Grana, Grated

1 tablespoon Olive Oil, Canoliva

1 teaspoon Anchovies, Drained

1 tablespoon Garlic, Finely Chopped

1 pinch Red Crushed Pepper

3 ounce Crab Meat, Lump

2 ounce Butter, Unsalted

2 fluid ounce Lemon Juice, Fresh Squeez

1 cup Trebbiano, For Cooking

1 pinch Salt

1 pinch Black Pepper, Ground

Makes a Batch which yields 6 portion

Production Mix bread crumbs and parmesan in a mixing bowl. heat oil, add anchovy, garlic, red crushed pepper and sate until crispy. Add parsley last. Combine with remaining ingredients and slowly incorporate. Add crab last!! Adjust with salt and pepper.