ITALIAN ARTICHOKES

Artichokes

James Aponovich

oil on panel, 20" x 16"

The artichoke is the vegetable counterpoint to the lobster. Both wear armored spikes and are formidable opponents. In America, both are enjoyed simply....hot and dipped in melted butter. Here in Italy, the artichoke sings a different song.

THE KING OF VEGETABLES

The artichoke,that most Italian vegetable is in reality a thistle. The best artichokes come from the top of the plant, the Italians call these 'cimaroli' because they come from the 'cima' or peak of the plant. The season runs from December through April. The Roman artichoke is the round 'Romanesco' which is green. The other dominate variety is the elongated 'Violetto' with

 purple leaves (shown above).

CARCIOFI

The Culinary Holy Trinity of Rome

CARCIOFI ALLA GIUDIA ( Jewish Style)

Flattened and deep fried in olive oil to a deep golden brown. Crisp on the outside and warm and tender in the middle. Order these a Da Giggetto, next to the Portico d'Ottavia.


CARCIOFI ALLA ROMANA

The leaves are stuffed with chopped artichoke stems, garlic, parsley, lemon and Roman mint called 'mentuccia'. They are then braised in olive oil and water until very done.


CARCIOFI con I PISELLI

Artichokes stewed in olive oil with onion, prosciutto and peas.

!!!*** MEDICAL ALERT ***!!!!

I write this on Pasqua ( Easter Sunday). Pasqua is enjoyed with family with huge feasts. Tomorrow is Pasquetta and is meant to be spent with friends. Elizabeth and I had planned a dinner party with friends featuring 'Carciofi Lasagne' (Artichoke lasagna), but, unfortunately we haver"prendiamo raffreddore " (caught colds and cough). Perhaps next week.

To be continued....

CIAO

{week 31}

Copyright 2015 James Aponovich