The portal of the Rome Chamber of Commerce for agritourism and the local area
Sauté the goat in a high rimmed saucepan with garlic, onion and oil; when it is well browned add a glass of white wine and once the wine evaporates add some hot water with some liquorice powder; simmer until the meat comes away from the bone. Wash and cut the four Roman artichokes into thin slices and sauté them in a pan for five minutes with a little extra virgin olive oil, a whole garlic clove, salt and fresh field balm. Place the meat on the serving dish with the crunchy artichokes and add colour with a fresh chilli pepper. Dust the outer part of the dish with liquorice powder.