When they are young, and therefore very tender, artichokes are best appreciated raw in pinzimonio or steamed.

Pinzimonio is a very simple and wholesome dip for fresh vegetables, made with pure extra-virgin olive oil, seasoned with salt, pepper and vinegar. The inner artichoke leaves are dipped into the oil and eaten -only the softer, whiter part- one by one, up to the heart, which is cleaned of its soft spiny interior, and eaten the same way.

To steam them, proceed as follows:
After the top half of each leaf has been snipped off, the whole artichoke can be steamed, drained, dried and dressed with olive oil and a few teaspoons of vinegar.

The number of different dishes prepared with artichokes in Italy is vast. Many, many traditional Italian dishes are made using the artichoke including countless variations of Ligurian Torta Pasqualina and Roman Carciofi alla Giudìa. Several of these popular dishes are made using only the hearts of the artichokes and discarding most of the leaves, a practice nearly unknown (and unimaginable) to most Americans. Cooked and chilled hearts make one of the best garnishes for cold dishes.

For those who dare to go beyond dipping their artichoke leaves in clarified butter or low-fat mayonaise, DolceVita has a few suggestions. However you decide to serve your artichokes, keep in mind that blanching them prevents them from turning black.

Small braised artichokes:
These are served as a garnish and as a vegetable.

Pre-heat the oven to 350 degrees. Choose very young artichokes; pare them, trim off the stalks evenly and rub the bottoms with lemon; blanch for 15 minutes in boiling water to which salt and vinegar to taste have been added.

Dip in cold water to cool, and drain. Place them, bases down, in a buttered saute pan, or heavy frying pan, on a foundation of onions and carrots which have been sauteed in butter with finely shredded bacon. Cook over a low heat for about 10 minutes. Simmer them in butter and 1/3 cup white wine until the liquor is almost completely evaporated; add a few tablespoons of veal or vegetable stock. Cover and cook for 55 to 60 minutes in a 350 degree oven.

Cooking completed, strain the liquid, skim off excess fat and pour this sauce over the artichokes.

Serves 4-6

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