Carciofata di Trieste

Spring Vegetable Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In carciofata, a spring vegetable stew from Trieste, all of the vegetables are cooked separately to maintain their texture and color, then combined and heated through at serving time.


  • Juice of 1 lemon
  • 3 medium artichokes or 6 small (


Fill a medium saucepan with lightly salted water and bring to a boil. Meanwhile, have ready a bowl of water to which you have added the lemon juice. Working with 1 artichoke at a time, cut off the stem even with the base. Remove all the leaves until you reach the pale green heart. Pare away the dark green area from the base. Cut the artichoke in half and scoop out and discard the choke. Then cu