It is no secret that I am obsessed with artichokes. They are a common enough topic here on Parla Food. As great as the Roman variety is, I don’t discriminate. I love those from Puglia, Sardegna, Sicily, and elsewhere equally. I particularly like the artichokes sold in Istanbul’s markets. They have wide, flat hearts and purple chokes. They are soaked in water with lemon juice to keep them from turning brown until they are bought and braised to create the famous spring dish zeytinyağlı enginar.
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