Quintessential roman cuisine: Carciofi alla Romana

Carciofi alla Romana, Roman style boiled artichokes. Photo by asimojet

Carciofi alla Romana, Roman style boiled artichokes. Photo by asimojet

It’s the beginning of artichokes season in Italy. This time of the year is when they are tender and not too big, in fact so tender that they can be eaten raw, thinly cut and simply seasoned with salt, olive oil and lemon juice. However, my favourite recipe for artichokes is an absolute classic dish from the Eternal City and it’s called ‘Carciofi alla Romana’. Growing up in the Italian Capital (and my dad being a 7th generation Roman), I was lucky enough to learn about...

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