My husband and I recently tasted the baby artichokes “alla romana” at Osteria, a new Italian taverna opened by the owners of Vetri. Cooked slowly in olive oil with rosemary and garlic, the artichokes were, for me at least, the highlight of the evening. Baby artichokes are the small buds that grow on side shoots off the central stem of the large plants and currently (March through May) can be found at the market. Unlike the large globe artichokes, the tender small ones have no fuzzy inedible choke and are easier to prepare than the large. Served with a little salt and lemon, these crispy and caramelized little buds make a wonderful appetizer.
Artichoke Notes
An edible flower (of a cultivated thistle), artichokes produce crops twice a year — from March through May and August through October.Artichokes originated in the Mediterranean and have been grown for over two thousand years. Sicily is believed to be the actual birthplace of artichokes. In Italy, young artichokes are eaten raw dipped in extra virgin olive oil, or fried whole in olive oil, and artichokes (young and mature) have been an essential part of the Italian diet for years.
5 from 1 review
