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C48d0b25 a9ac 4d9d 9def d8721e7111f1  2016 04 13 14 26 04
Elizabeth Minchilli
Elizabeth Minchilli

How could I not? At the beginning of artichoke season, they are all deep fried, alla giudea. But now that the season is in full swing restaurants are also serving them alla romana: slowly braised with garlic, parsley, wild mint and (as you can see) a good amount of olive oil.