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A recent dinner at Locanda del Borgo introduced to us to the Park Hill restaurant’s artichoke salad. Big enough to share, the dish arrives with two halves of a tender, lightly grilled baby artichoke served atop arugula, feta, and a daub of sun-dried tomato pesto. The aged balsamic vinaigrette pulls together the earthy, sharp, and sweet flavors for a bright beginning to the meal.
Tip: Follow the salad with chef-owner Giancarlo Macchiarella’s dreamy ricotta gnocchi with smoked speck and arugula in a lusty Parmigiano-cream sauce.
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