Roman Artichokes Five Ways

Written by Katie Parla on March 28, 2011

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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)

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