Artichoke alla Romana

Dipping the fleshy lobes of an adult artichoke into creamy vinaigrette is a simple pleasure, but try them too when young, braised in white wine with good olive oil and eaten cold. This is a most refreshing clean and classy treatment. Steamed fillets of Dover sole could be hard pushed to find a better seat and oversized croûtons scratched all over with garlic are also good for carrying these riders. Try to select young artichokes with a good 5cm of stalk.