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.
so gorgeous.
Love ‘chokes too. From anywhere and anyhow.
But I must comment on the arrangement of peas in a pod/carrot slice/artichoke heart on a bed of leaves in this picture. That is so beautiful!
oh man… dying for some vignarola. tried to get in to Agata e Romeo this weekend, but no luck. However, since they are doing Icelandic codfish 5 ways, that might be a good thing!
haha yeah im more interested in abbacchio right now than i am baccala. bring on the coratella and vignarola, of course!