This sounds great, Cinzia.
Have you ever heard of an artichoke casserole with artichoke hearts, olive oil, sliced black olives, minced garlic, bread crumbs, and salt and pepper? It is a baked dish. I spend the holidays with an Italian family and this seems to be a popular side dish this time of year. Tasty too.
Hi Debbie,
Absolutely. Especially in Rome, where I am from, and surrounding region, artichokes are one the the vegetables of choice when in season because they are largely cultivated by farmers.
My mother used to prepare them from scratch, fresh, with wedges of potatoes, olive oil, salt and pepper, Parmesan cheese and bread crumbs. It's one of my fondest memories. She wouldn't use the olives, but everybody has their own little signature touch. In the same way, in winter, she would also prepare cardoons, not so common the U.S. groceries but equally delicious.
Thank you for reminding me of this. I will write the recipe soon.
It's a
