The most beautiful baby artichokes are at the Greenfield Co-Op…this HAD to happen…..
I ate these everyday in Rome. Usually, they are stuffed with the parsley pesto- I however, prefer the raw fresh taste of the garlic and greenness of the parsley so I choose to put it on prior to serving. If stuffing them, simply smash the pesto into the leaves of the artichokes and carefully place them in the cooking pot so as not to tip them over while cooking. If there is extra water when finished cooking, simply cook them uncovered for 5 minutes to let some of the water evaporate out- the cooking liquid, oil is SO delicious you wouldn’t want to waste any of it.
Carciofi alla Romana (Roman Style Artichokes)
3T fresh parsley
2-4 cloves fresh garlic
1/2T pink salt or more to taste
Black pepper to taste
1/4-1/2 cup extra virgin olive oil
4 artichokes, halved and trimmed of coarse leaves, choke removed, (when trimeed, set…
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