Artichokes are a classic dish served in Rome. Inspired by my recent trip to that grand and amazing city, I wanted to make them myself. Although I’d been a bit intimidated by the vegetable in the past, I gave them a whirl. And like most cooking endeavours, it pays to dive right in. Happily, the effort paid off with delicious results.
The veg is primarily prepared two ways in Rome, one being Jewish-style and deep fried, and the other being boiled and dressed in a vinaigrette of olive oil, wine, garlic and herbs – Carciofi alla Giudia and Cariofi all Romana. I prefer the latter for its freshness and summery essence.
Sharing the excellent and easy recipe for Roman Braised Artichoke Hearts here, which I found at Serious Eats. Thanks to them!
Give it a try. The dish is truly divine with some fresh crusty bread as a starter and a crisp white wine. Saluti!
