Meltingly soft artichokes, simply dressed with a bit of parsley, olive oil, red onion and lemon. Simple, rustic and oh, so satisfying. They’re good enough to be a meal all on their own.Read More
Grazie Dio! Carciofi are back! The first few fall ‘chokes are back in the market. The spring harvest is about 5 times bigger than the fall, but at least now, we also have cardoons.
To celebrate, we had white wine braised artichokes.