carciofo

Artichokes have been known in Sicily at least since Greek times; they are native to the central Mediterranean. Italy is by far the world's leading producer.

One of the classic dishes of Rome (using the Romesco variety, grown near the Lazio coast and harvested in between February and April) is carciofi alla giudia or artichokes deep fried ‘Jewish style’, the speciality of several trattorie in Rome's Ghetto. When done correctly, their leaves are delightfully crunchy.

Other versions include another central Italian favourite, carciofi alla romana (cooked in broth with mint and garlic), carciofi alla milanese, with butter and cheese, or carciofi en tegame, stewed with breadcrumbs, garlic, parsley and pancetta. Carciofi alla sarda are stuffed with ricotta and pecorino with a bit of lemon and garlic; Sicily's carciofi ripieni are filled with sausage, sardines and cheese before being baked in the oven. Artichoke hearts are often baked in pies, as in Genoa's torta pasqualina