The Artichoke, Rome’s 8th King

The Italian artichoke usually has dark purple leaves and is eaten as an appetiser, in pastas, and as a vegetable with meats and fish. It can be boiled, fried, roasted, steamed, sautéed, or marinated and I will gladly eat it any which way! In Rome I usually had it “cariciofa alla giudia” which I was told is an ancient Jewish method from the 16th century and entails the vegetable being deep-fried twice. That flavoursome oil dripping down one’s chin. Decadent, I know, but delicious.

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