Welcome to my world - a blend of passion, taste, and old-world traditions.

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Monday, March 25, 2013


Artichokes can be cooked in myriad ways: stuffed, with fave beans or stewed as in this dish.  This spezzatino di carciofi or stew can be served hot at lunch with a platter of fresh, light cheeses (mozzarella, ricotta, caprino) but also can be served as a side dish with oven-roasted or braised meats. 

Spezzatino di Carciofi


  • 8 medium artichokes
  • juice of 1 lemon
  • 3 cloves of garlic, finely chopped
  • 6 tablespoons of extra virgin olive oil
  • 1 cup dry white wine
  • salt and freshly ground pepper
  • 1 tablespoon freshly chopped parsley (alternate mint

     Choose artichokes with plump heads and tightly folded leaves.  Wash and clean the artichokes. 

     Remove all but the pale inner leaves by pulling the outer ones down and snapping them off.  Cut the stem at the base of the head and the top third of the leaves.  Peel the stems and cut them into wheels.  Put the artichokes and stems in a pot of cold water with lemon juice.  Set aside for 10 minutes.   
     Drain the artichokes and cut them into quarters.  Place the artichoke quarters and stems, garlic, oil, wine, salt, and pepper in a heavy bottomed pan.  Cook for 20 minutes covered, then uncover and add parsley, stir and finish cooking without a lid.