Gourmet magazine calls Il Buco "one of the best and most exciting in America," and a New York foodie couple I know....one hundred percent agrees. They love this place.

Il Buco is a renowned Mediterranean restaurant with the look and feel of a European country home, the perfect ambiance for  your next romantic meal for two. And there is their sister restaurant: Il Buco Alimentari & Vineria as well.

Tessa and Frank - my foodie friends, raved about their dinner at il Buco Alimentari & Vineria, Il Bucco's sister restaurant: a market salumeria, bakery and enoteca and restaurant. They started with crispy baby artichoke, a fresh ricotta salad with granola garnished with mint, and an extremely seductive grilled octopus dish with kumquats and citrus fruits. Knowing them, they shared this wonderful meal with an exceptional bottle of wine.

 


Here is some information that I found on Il Buco's website: Independent filmmaker Donna Lennard and her Italian boyfriend, Alberto Avalle, opened Il Buco in 1994 on cobblestoned Bond Street and evolved it into the charming enoteca it is toad. The menu is eclectic: part Italian, part Spanish, part invention, dedicated to local ingredients with a wine list made up of small boutique producers.

The Il Buco culinary philosophy is firmly rooted in the Italian tradition of seasonality and the integrity of prime materials. We spend an enormous amount of time sourcing ingredients and derive great pleasure in working with our producers to bring the best product to your table.
 
Il Buco
47 Bond Street
New York, NY 10012
212.533.1932

Il Buco Alimentari & Vineria
53 Great Jones Street
New York, NY 10012
212. 837-2622

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It is Meatless Monday time and here we have a wonderful treat - grilled baby artichokes! This dish calls for sauteing baby artichokes in a skillet with olive oil, garlic, red pepper flakes, lemon and white wine--cooked until tender, as only a baby artichoke can be. The sauce artichokes and lemon/wine sauce are then served over a bed of spaghetti. Serve with a glass of your favorite white wine. This recipe would pair perfectly as a side dish to grilled skewered shrimp.

Baby Artichokes in Garlic, Lemon Wine Sauce served over Spaghetti
Serves 4

Ingredients:

• 8 baby artichokes, trimmed and cut in half lengthwise
• 1 tablespoon all-purpose flour
• 1/4 cup olive oil
• 3 cloves of garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried rosemary, crumbled
• Juice of 1/2 fresh lemon
  
• 1 cup dry white wine
• 1/8 cup olive oil
• 3 cloves of garlic, finely sliced
  
• Grated fresh, Parmesan cheese
• Garnish: Fresh parsley, chopped

Directions:

1. Remove outer layers of artichoke leaves until the white inner leaves are reached. Trim stem to length of 1/4"
   
2. Trim the tip of the artichoke cutting about 1/4" from the top; cut the artichokes in half lengthwise
3. Place artichoke halves in a bowl and coat with the flour, salt and black pepper
4. Add olive oil to a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 3-4 minutes until garlic is softened.
5. Add the artichokes and sauté for about five (5) minutes. Stir in the rosemary and the lemon juice and cook for 2-3 minutes.
6. Lower the heat to medium, add wine, salt and fresh black pepper to taste and cover, simmering for 15 minutes.
7. While artichokes are simmering, cook pasta as per directions on box.
8. Test artichokes, they should be tender. You can still remove outer leaves that are not tender. Remove artichokes from pan and set aside, covered. 
   
9. Remove artichoke bits if any are left in the skillet. Add olive oil and garlic and a dash of salt and pepper, cooking until garlic is softened. (do not burn garlic)
10. Drain pasta and add to the skillet. coat with garlic olive oil.
    
11. Place pasta in a large serving bowl and mix well to evenly coat pasta. Top with artichokes, Add grated Parmesan cheese and garnish with fresh parsley.
12. Option: Add a pinch of red pepper flakes. Serve with white wine. Enjoy! 

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