/Roman Artichokes Five Ways

Roman Artichokes Five Ways

IMG_9498

It’s Roman artichoke season again (for the record, it’s officially February-May, by IGP standards). You can hardly turn around without seeing one of these seasonal thistles, and there are plenty of places in Rome to try its classic preparations–check out this post I wrote last year for a traditional artichoke itinerary. There are also tons of other ways to eat artichokes this season, here are my top 5 must try dishes (or slices!) and where to find them:

Carciofi alla romana Renaissance style: L’Arcangelo recreates Bartolomeo Scappi’s dish of braised artichokes with mint, granulated cane sugar, and grated pecorino.

Carciofi infarinati: At La Gatta Mangiona, thin wedges of artichokes are rolled in flour and deep fried to golden delicious crispiness.

Pizza con caciocavallo, carciofi romaneschi, e pancetta arrotolata della Bassa parmense: Back at La Gatta Mangiona, this pizza is topped with piquant caciocavallo, sweet braised artichokes and savory pancetta. Magic.

Pizza al taglio: At Pizzarium, traditional artichoke dishes become pizza toppings. Grab a slice with braised artichokes and mint or one with coratella (artichokes sauteed with heart, lungs, and liver)

2016-01-09T19:09:46+00:00 March 28th, 2011|Categories: Culture, Food & Wine, Gastronomic Traditions, Restaurants, Rome & Lazio|6 Comments

6 Comments

  1. @passerotto March 29, 2011 at 1:35 am - Reply

    Thanks for spreading the carciofo-love. Today I had one done “alla giudìa” and ate it religiously, sitting silent on a park bench in the middle of the Jewish ghetto, plucking away at its deep fried leaves. Yesterday I measured the circumference of a huge romanesco I bought at the market (and later prepared it alla Romana–must try Arcangelo’s rendition!) and it was 42 cm. That’s one big mammola globe.
    Tomorrow I plan to make vignarola, because to my huge satisfaction, fave are also in. Evviva la primavera!

  2. Katie March 29, 2011 at 11:27 pm - Reply

    damn that’s huge. i had to look it up but 42cm=16in. a mutant carciofo!! i know that i can always count on you for late night comments.

  3. Mamma Parla April 1, 2011 at 2:15 pm - Reply

    One of the (many) reasons that I travel to Roma in March is to savour (devour) as many of the delectable romanesco carciofi as possible……my fav is probably “alla giudia!!! Not too shabby on pizza (thank you Bonci!).

  4. Frank April 4, 2011 at 2:42 pm - Reply

    Love, love, love artichokes! And miss the lady who used to trim them for me at the local market… But I have two large globe artichokes in the fridge and I think I’ll try the Scappi recipe—sounds intriguing. Cane sugar? Hmmm….

  5. Sarah May May 5, 2011 at 2:05 pm - Reply

    I worship the mighty carciofo. I have an amazing orto dude I go to that sells all local bio veggies and fruits and I get artichokes 10 for €4.50. Hells to the yes! I recently made roasted stuffed artichokes (stuffed with cashew cream) they were divine. Made a great crema of Fave and artichoke served over roasted cardi. I love this time of year. Artichokes, fave, and wild asparagus near my house. Not great for the wines, though. Oh well, once you are drunk who cares, eh?

  6. […] with mint, sugar, and grated Pecorino (as they did in Roma during the […]

Leave A Comment