Risotto coi Carciofi

Visitors exploring Venice’s small, good restaurants discover not only the remarkably tasty seafood of the Adriatic but a variety of extraordinary vegetables: miniature nutty salad greens, ravishingly fresh zucchini, green beans, peas. The best are grown on the farms of the surrounding islands under the savory ventilation of the briny sea air, picked in their infancy and landed in the market the same day. Perhaps the most remarkable of this produce are the tiny first artichokes called cas