The best artichokes — the romanesco type in Rome, and the globe variety in Tuscany — are at their prime in spring. They’re also a favourite food during Lent. One well-known salad is simply raw sliced artichokes with shavings of parmesan, olive oil and pepper. Add some boiled potatoes, as in the recipe below, and you have a weekday lunch, or a weekend side dish that is especially popular for Sunday meals in the Italian countryside.
In summer, when artichokes are long gone, try the sa