Name: Tortiera di Carciofi (Savoury Artichoke Cake)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 large artichokes; sea salt; juice of ½ lemon; 50 g/2 oz/⅓ cup capers, rinsed and roughly chopped; 2garlic cloves, very finely chopped; 50 g/2 oz/½ cup freshly grated pecorino cheese; 45 ml/3 tbsp chopped fresh parsley; 1lemon, cut in half; 45 ml/3 tbsp soft white breadcrumbs; 120 ml/8 tbsp olive oil; 4 medium to large potatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This lovely artichoke recipe comes from Calabria. Artichokes have been cultivated in Sicily since the time of the Greeks, who called them kaktos. It is thought that they were introduced to France, along with other Italian ingredients, by Catherine de’ Medici. It is recorded in the journal of Pierre de L’Estoile on 19 June 1576, that at the wedding of two courtiers, Queen Catherine de’ Medici ‘ate so much that she thought she would die, and was very ill... They said it was f