Trieste Artichokes

Name: Trieste Artichokes (Carciofi alla Tries Tina)
Yield: Serves 4
Cuisine: Italy
Ingredients: juice of ½ lemon; 4 globe artichokes; 2 tablespoons chopped parsley; salt and pepper; 3 canned anchovy fillets, drained and finely chopped (optional); 6 tablespoons olive oil; 2 cloves garlic, peeled and finely chopped; 3 tablespoons grated Parmesan or Cheddar cheese; about 10 fl oz (300 ml) cold water; 6 tablespoons fresh breadcrumbs

Carciofi alla Tries Tina

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Friuli Venezia Giulia has very few recipes for vegetables. Here is the one I like the best, using tender, fresh artichokes. This recipe crops up in very similar forms in other parts of Italy, but it would appear that it originally came from the very windy city whose name it bears. It makes a very good antipasto dish.

Ingredients

4 globe artichokes
juice of ½ lemon
6 tablespoons

Europe
Italy
Starter
Stew
Pescatarian
Friuli-Venezia Giulia
Mediterranean

Method

Remove and discard all the hard exterior leaves of the artichokes. Cut off the hard stalks, peel them until you get to the tender part and drop them into a basin of cold water to which you have added the lemon juice to prevent them from discolouring. Cut off all the sharp points on the artichokes, open them out widely with your hands (to look like flowers), remove and discard as much of the cho