Artichokes...carciofi I am lucky to have grown up in California where artichokes are abundant. Today we can find the tiny baby artichokes I often use here in Tuscany at Trader Joe's! Florentine artichokes come in five different varieties and sizes, some to steam or stuff as we do in the United States. (This size is called the Mamma's.) We have other varieties that we eat raw in pinzimonio, where you serve lots of raw vegetables cut up and then each guest has a dish to fill with the extra virgin olive oil, seasoned to taste with salt and pepper. This can be ordered often as a main course in spring. Another classic is the frittata di carciofi. After cleaning the artichoke, it is sautéed until cooked in an omelette pan and then the seasoned; beaten eggs are poured on top. Fabulous! Trattoria Sostanza in Florence still has this home classic on their menu as tortino di carciofi. Do not forget risotto or pasta sauces with artichokes. Alternatively, try them fried! In Rome, they have other artichokes, large ones now on sale in American as "Eurochokes," with long stems still attached. In addition, they serve them stewed with mint and garlic, or twice fried (carciofi alla giudia), popular in the Jewish ghetto restaurants! Give you any ideas? Click here to return to the Primavera newsletter. NEWSLETTERS Primavera Tuscan Chocolate Valley I Scream, U Scream, We All Scream for...Gelato! Slow Food, Slow Travel Sagre, Sagre, Sagre! Tuscan Virgins Fall Festivals La Notte di San Lorenzo Fireflies & Fireworks I Love EWE! Andrea's Christmas Dinner Addio Bistecca alla Fiorentina! Guelfa e Ghibellini Tartufi, Feste & Sagre Piatti del Buon Ricordo COMING SOON! Carrara: Marble & White Prosciutto