Trieste Artichokes

Carciofi alla Tries Tina

Preparation info
  • Serves


    • Difficulty


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.


  • 4 globe artichokes
  • juice of ½ lemon
  • 6 tablespoons


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