Artichoke Amaro is a bitter, digestive beverage obtained by infusing yarrow flower tops and cloves in a mix of dry white wine and brandy. This liqueur has ancient origins and is particularly appreciated for its digestive properties. It is ideal to enjoy as an aperitif or as a digestif after a hearty meal.
Let the herbs and spices macerate in the brandy for 2 days in an airtight jar, which you should shake at least two or three times a day
Then add the wine and repeat the process for another two days
At the end of the specified time, filter and bottle
Wait at least 4 months before sipping this digestive amaro, which gathers all the virtues of the artichoke, a plant that contains a bitter principle (cynarin) valuable for its hepato-renal action
Italy
