/Published on NY Times' In Transit Blog

Published on NY Times' In Transit Blog

Braised, fried, or sauteed with entrails are just a few ways to enjoy Roman artichokes. Find out everything you need to know about enjoying Rome’s noble thistle in my post on the NY Times In Transit Blog here.

2016-01-09T19:09:44+00:00 March 5th, 2010|Categories: Food & Wine, Gastronomic Traditions, Rome & Lazio|5 Comments

5 Comments

  1. Mamma Parla March 5, 2010 at 6:00 pm - Reply

    Congrats! Cant wait to visit later this month and indulge!

  2. nyc/caribbean ragazza March 5, 2010 at 6:40 pm - Reply

    Auguri!!

  3. Nonna March 5, 2010 at 7:12 pm - Reply

    I was drooling over the artichokes but you lost me with entrails 🙂

  4. shayma March 9, 2010 at 7:07 pm - Reply

    congratulations, katie.

  5. Angie March 9, 2010 at 7:03 pm - Reply

    Complimenti! You have a great blog and from the sounds of it a pretty great life too! I saw this in the Times a few days ago and then happened to bump into your blog online today. I love, love, loooove fried artichokes. Reading your post about them made me want to book the first flight back! I’ve bookmarked your blog and look forward to reading it often and drooling over your pics!

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