Fondi di Carciofo

These are everywhere. I believe many Venetians buy the frisbee-sized artichoke bottoms ready prepared that I have seen in abundance in the Rialto market. The first outer tough leaves can be thrown away. The next layer of leaves can be saved in a bowl with water & lemon juice. Drain them later & dip the tips in a ramekin of olive oil, lemon, salt & pepper & scrape off with your teeth. The softer inner leaves & all trimmings can go into a vegetable soup or salad.

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