{"id":3475,"date":"2020-02-15T13:31:18","date_gmt":"2020-02-15T18:31:18","guid":{"rendered":"http:\/\/www.effettoitaly.com\/en\/?p=3475"},"modified":"2020-04-09T08:38:33","modified_gmt":"2020-04-09T13:38:33","slug":"the-art-of-the-artichoke","status":"publish","type":"post","link":"https:\/\/www.effettoitaly.com\/en\/blog\/the-art-of-the-artichoke\/","title":{"rendered":"The Art of the Artichoke"},"content":{"rendered":"The favorite vegetable in Rome!
\r\n\r\nThe thorny artichoke, carciofi<\/i>, or rather, the immature flower bud of a thistle plant, is one of Italy\u2019s most revered foods. As the world\u2019s 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.
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\r\nAncient 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.
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\r\nWhile there are many ways to enjoy artichokes in Rome, the two most traditional methods are as follows:
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\r\nCarciofi alla Romana<\/b>
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\r\nOriginally 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<\/i>, 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!
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\r\nCarciofi alla Giudia<\/b>
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\r\nThis dish was created in Rome\u2019s 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!
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\r\nNo matter the preparation, you will fall in love with Rome\u2019s favorite vegetable. Give it a try next time you are here!
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\r\nCiao for now!
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\r\nThe Effetto Italy Team\r\n\r\n","protected":false},"excerpt":{"rendered":"

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