Sautéed Sunchokes (Jerusalem Artichokes)
Crisp and nutty sunchokes sautéed with olive oil, garlic, and parsley. A simple, elegant side dish.
Artichoke Torta in a Flaky Crust
A refined vegetable pie. Thinly sliced artichokes braised with herbs, mixed with ricotta and eggs, baked in a unique ricotta-butter pastry.
Gratin of Artichokes, Potatoes, and Onions
Pre-cooked artichokes baked with raw potato slices and caramelized onions. A meltingly tender gratin.
Gratin of Artichokes
Layers of thin artichoke slices, butter, and Parmesan cheese baked until a light crust forms.
Crisp-Fried Artichoke Wedges
Artichoke wedges blanched, breaded, and fried until golden crisp. A perfect appetizer or side dish.
La Frittedda Smothered Artichokes, Fava Beans, and Peas with Fennel
A Sicilian celebration of spring. Young artichokes, fava beans, and peas braised with wild fennel. A heavenly combination.
Braised Artichokes and Potatoes
A rustic combination where potatoes and artichokes are cooked together until meltingly tender.
Braised Artichokes and Leeks
Sweet leeks and tender artichokes braised together. A delicate and sophisticated vegetable side dish.
Braised Artichokes and Peas
Fresh artichoke hearts and sweet peas slowly braised together in olive oil, onion, and garlic.
Honeycomb Tripe with Beans
A variation of the classic tripe stew with the addition of creamy cranberry or cannellini beans.