Carciofi alla Giudia – Crisp-Fried Whole Artichokes
These Roman-style artichokes are fried in two stages so the interior cooks through before the leaves turn crisp. The second fry is finished with a …
Carciofi alla Romana – Artichokes, Roman Style
These artichokes are trimmed thoroughly, stuffed with parsley, garlic, and mint, then braised whole, stem attached, and served upside down. The olive oil and cooking …
Marinated Carrot Sticks
These carrots are boiled just until tender but still firm, then finished in a simple marinade of olive oil, vinegar, oregano, garlic, salt, and pepper. …