Artichokes carbonara and Adamas Prestige Selection
24 June 2026Ingredients for 4 people:
8 artichokes
1 egg
Matured Pecorino.
Oil, salt
Prestige Selection caviar
Carbonara – who hasn’t heard of it? In recent years, it has become a favourite on every culinary stage, accompanied by heated debates and controversies over the ‘original’ version and the so-called variations that are highlighted from time to time.
We’re having a bit of fun with this trend: the only things here that are ‘carbonara’ are the egg and a bit of pecorino. So, first of all, we hard-boil the egg. We discard the white and freeze the yolk. We clean the artichokes, removing the woody tips and the stem; we then trim the base and, finally, scoop out the heart to remove the choke. We roast them in a cast-iron pan greased with garlic-infused oil. Season lightly with salt. Remove from the pan and, after patting them dry thoroughly, sprinkle with grated pecorino and egg yolk, which has been finely grated, as if it were bottarga. Add a generous quenelle of Prestige Selection caviar, with its distinctive flavour and pronounced aroma.
Recipe by Stefano Caffarri
