This plate is built around fire, smoke and controlled bitterness. The artichoke is cooked whole until tender and then charred until outer leaves are nearly black, while pink lamb, sheep’s milk yogurt and mint provide richness, acidity and freshness.

The artichoke becomes the vessel, aromatic frame and part of the sauce. Delicate rabbit, Taggiasca olives and fermented lemon build a complete main course while leaving the vegetable visually and aromatically dominant.

Slow confit cooking makes the artichoke almost spoon tender while preserving its flavor. A final sear gives the vegetable a caramelized shell, while soft egg yolk, Parmigiano fonduta and black truffle amplify its earthy character.