The Art of the Artichoke

By: Effetto Italy  On: February 15, 2020  In: Food and Wine 

The thorny artichoke, carciofi, or rather, the immature flower bud of a thistle plant, is one of Italy’s most revered foods. As the world’s largest producer (roughly 2/3 of total consumption), Italy boasts artichokes in almost every region. But no city is more closely associated with the artichoke than our own, Rome.

Ancient Romans cultivated the artichoke in 4th century BC, but they really become more widely known in the 15th century, when they spread to the rest of Europe. While smaller chokes first appear in November, the season truly begins in February when the Romanesco varietal fill the markets. Rounder than other artichokes, the Romanesco has no choke, enabling one to eat them whole. The season is quite short and ends in May, lending to their cult status and leaving little time for Romans to get their fill.

While there are many ways to enjoy artichokes in Rome, the two most traditional methods are as follows:

Carciofi alla Romana

Originally linked to peasant culture, this recipe is found as a side dish or appetizer in most Roman restaurants, whist in season. Prepared artichokes are hollowed out and are then stuffed with a mixture of garlic, parsley and mint. The mint, called mentuccia, is a special type of wild herb, which mainly grows in Lazio. The artichokes are slowly braised, face down, in a little water for about an hour until they are soft all the way through and have taken on the flavor of the herbs. Truly delicious!

Carciofi alla Giudia

This dish was created in Rome’s Jewish Ghetto in the mid-16th century, and you can still find it in this historic quarter. Because kosher laws prohibited the use of meat with dairy, butter was eliminated and the practice of frying in oil was adopted. The artichokes are trimmed, flattened, seasoned and fried whole. A crispy flower that tastes of spring!

No matter the preparation, you will fall in love with Rome’s favorite vegetable. Give it a try next time you are here!

Ciao for now!

The Effetto Italy Team

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