Monkfish bites with Orogel artichoke wedges

45 min
Secondi Piatti


  • 600 g Monkfish pulp
  • 60 g Tropea Red Onion
  • 1 garlic clove
  • Salt
  • extar virgin olive oil
  • 240 g Orogel Artichoke Wedges (20 wedges)
  • 100 g cherry tomatoes
  • fresh thyme
  • pepper

Prodotti utilizzati


  1. Blanch the artichoke wedges in boiling salted water for a few minutes.
  2. Brown the strip-cut Tropea onion in a pan with a little extra virgin olive oil. Cook for a few minutes.
  3. Add the cherry tomato slices, season with salt and pepper and cook for a few minutes.
  4. Sear the monkfish cut into bites in a pan with a little extra virgin olive oil. Wwhen golden add a pinch of salt, pepper and fresh thyme.
  5. Put the artichokes wedges on the serving plate and lay the monkfish bites on top. Garnish with a few thyme leaves, add a drizzle of EVO oil and serve.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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