Roman SpringSometimes I dream in Italian

Artichokes
Claudio's Stall at
Campo de Fiori'

When in Rome in early Spring,
do as the Romans do:
Eat artichokes,
any which way
you can find them prepared!

The Artist at Work
Claudio's Stall
Campo de' Fiori

Ada Boni's classic cookbook
- "Il Talismano della Cucina" -
offers almost four dozen recipes with artichokes,
among them "Carciofi fritti alla Giudia",
whole artichokes fried to look like giant flowers.

The outer leaves are fried to a lovely crunchiness,
while the protected inner core is cooked to perfect succulence.
Together, they taste like Manna from Heaven.

Ada Boni's "Carciofi alla Giudia"
recipe reads like a suspense story,
great for entertainment value,
but better not tried at home.

And why should you?
Via Ottaviana is lined with restaurants
specializing in Roman-Jewish cuisine.
They serve this Jewish-style delicacy
fried to perfection,
without you slaving over a hot frying pot.

Besides, in Italy,
the outdoor markets or your greengrocer
offer a wide variety of artichokes,
a special one for each recipe ever invented
- and cleaned and prepared, ready to cook -
so you start already with a distinct disadvantage
when trying to replicate Roman recipes abroad.

Still, there is a classic Roman artichoke dish,
fairly easy to prepare if someone else
has cleaned the artichokes for you:

Carciofi nel Tegame alla Romana
Artichokes ready to be cooked
Roman style, in a saucepan

My Rome
Photographed
at Rome's Campo de' Fiori
Market and the nearby
Via Ottaviana in March 2009
Images and text © by Merisi