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the Roman style artichokes recipe

The Roman style artichokes recipe, made with mint, breadcrumbs and a hint of liquor.

The Roman style artichokes recipe, made with mint, breadcrumbs and a hint of liquor.

my meat free week manifesto

I’m not a vegetarian, but I am a Veggie Lover.

I really don’t understand why people are so diffident towards vegetables. I am stunned to hear people claiming for veggies in their plate or children crying because they don’t want to eat their greens.

I’m sure this is a cultural conviction. A pure prejudice that, as always prejudices do, deprives us of great life pleasures.

When I was born, my mom was in a healthy eating phase. So she would prepare me every meal from scratch. She got tons of information about balance dieting and she made any possible effort to make her family eat delicious and healthy food.

My grandmother was interested in a multitude of subjects, but cooking was out of the list. This means my mom didn’t have anything but a lot of books and food magazines and a few lessons from my Italian grandmother as a base for her culinary projects.

Plus, my father being a semi-vegetarian was more than a challenge for her.

In the end, it was all for good: great efforts made her deepen her knowledge of food, ingredients, cooking methods, etc.

The result: she is so good in the kitchen that her fried eggs are better than most of fancy restaurant dishes around. Plus, her 4 children grew up loving veggies. {Believe me, there’s nothing on this earth like her eggplant parmigiana, and beans, and risotto and veg pasta, and….}

This must be the reason why I ask myself: How can anybody possibly describe a #meatfreemonday/week/month as a sacrifice?

Juicy roman artichokes, crunchy bean soups, freshly baked bread, mushroom risotto, scented basil tomato spaghetti…

No, really, what have they done to us? Convincing us vegetarian food is bad???

False food is bad, no time for cooking is bad, no curiosity for ingredients is bad, no variety is bad, no love for ourselves and our appetite is bad.

Let’s do something right: let’s do #meatfreeweek.

From today until March 29 I’m the proud social Supporter of the meat Free Week initiative (the official start day is March 23 but I’m giving you recipes in advance so you can plan your week!) and I will post #meatfree recipes to support this wonderful experience.

I won’t call it a challenge, as I firmly believe it is an opportunity we shouldn’t miss, to rediscover tasty, natural flavors we somehow forgot.

Join us!!!

More info @ Meat Free Week



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about artichokes

In my vegetarian youth, veggies were a main dish, not a side dish, and it was not uncommon for me to get very excited for the eggplants parmigiana or the roman artichokes nights.

My mom’s deliciously cooked Italian vegetable recipes would be placed at the center of our plate, accompanied by fresh bread and salad. Just so you know…my mom is the greatest cook I know – and yes, I know every Italian says the same, but my mom is from Venezuela, I’m half and half, so we’re cliché free.

Eating artichokes, picking the rugged leaves with your hands, dipping them in the cooking sauce… that was pure pleasure: a primordial pleasure.

Well, what if your meat free week/monday turns out to be a deeply instinctive culinary experience? A way to taste incredibly delicious authentic Italian dinner recipes?

Ladies & Gentlemen, please meet Italian veg recipes, your new best friends.

Yes, Italian vegetarian recipes are exquisite, just like the rest of the Italian food recipes, just like this…


Roman Style Artichokes recipe

This is an authentic Italian recipe, with a little of my own kitchen creativity 🙂

meat free week roman artichokes recipe

roman style artichokes recipe
recipe type: Italian vegetarian recipes
cuisine: italian
  • Ingredients x 2:
  • 2 artichokes
  • 2 tablespoons of extra-virgin olive oil
  • Juice of 1 lemon
  • 3 friselle (ring-shaped Puglian rolls) or 50 gr of breadcrumbs (but friselle are tastier)
  • ½ garlic clove
  • 1 sprig of mint (pennyroyal)
  • 1 sprig of parsley
  • 2 tablespoons of bay leave liquor (or any herbal liquor, Cynar would be great) - optional but tasty!
  • salt
how to
  1. Clean the artichokes:
  2. Cut off the top of the stem (if it is very long don’t throw it away, cut it and cook it together with the artichokes, they’re delicious!).
  3. Peel the stem.
  4. Snap off the dark-green outer leaves (I keep most of them, cause they’re delicious to dip in the final sauce, chewing away the little pulp they have).
  5. Cut off the peak of the artichokes (so you don’t have hurty spikes!).
  6. Use your hands to open the artichoke heart and scoop out and discard the inner beard.
  7. Place them in a pot with water and the lemon juice (to prevent oxidation) and leave them there while proceeding with next steps.
  8. Grate together taralli, parsley, mint, garlic and a pinch of salt. Add olive oil and the liquor and mix.
  9. Help yourself with a spoon to fill in the artichokes hearts with this mixture.
  10. Place them in a pot, upside down, add enough water to cover ½ of the artichokes heads, 1-2 pinches of salt and the remaining mixture.
  11. Cover and cook on medium heat for 20-25 minutes (use a skewer to check if the inner part is tender).


Serve hot or cold, seasoned with the cooking sauce.

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