Vegetables Artichokes

Artichokes and Vanilla: The Sweet-Savory Dish You've Never Tried Before—A Grow Restaurant Idea.

copertina carciofo e vaniglia

A silky vanilla sauce, a light balsamic vinegar topping, and the full flavor of parsley-infused artichokes: Grow Restaurant's recipe is creativity on a plate!

For the vanilla sauce

  • 2 fresh egg yolks
  • 200 g (about 7 oz) of milk
  • 50 g (about 1.75 oz) of sugar
  • ½ vanilla bean
  • 15 g (about 0.5 oz) of soy sauce
  • Pepper


Bring the milk to a boil with the vanilla bean. Pour it over the egg yolks, which have been previously beaten with the sugar, pepper, and soy sauce. Heat the mixture to 82°C (180°F) using a double boiler.

For the artichokes

  • 4 artichokes
  • 2 cloves of garlic
  • Parsley stems
  • Thyme
  • Balsamic vinegar


Clean the artichokes without soaking them in water, then cut them into thin julienne strips. Cook the artichokes in a pan with oil and the aromatics; season with salt and pepper. Shape the cooked artichokes into cylinders and sear both ends just before serving.

Plate composition

Place the artichoke cylinder on a plate, pour the vanilla cream around it, and finish the dish with a few drops of balsamic vinegar.


Grow restaurant

via San Valerio 4, Albiate, 20847, Italy

Phone: +39 0362 136 0111


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