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December 13


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Artichokes: steamed, baked and fried

Posted by Suzanne on 09 Jun 2017


The artichokes I ate this spring when in Rome, Palermo and Polizzi Generosa were so good. The earthy flavour of this humble vegetable is simply delicious and the heart so tender.

There are serious artichoke eaters though, who like to squeeze and pull the leaves hard between their teeth to get every last bit.


Tender hearts

In Polizzi Generosa a plate of steamed, moist artichoke hearts cooked in true farm worker style,Carciofi alla Viddanedda in the quiet of the countryside a few minutes from Polizzi in the warmth of Luigi’s restaurant, Donna Lavia was simplicity at its best.

They were trimmed and tender.


Oven baked

And a baked and ready to ‘eat with the fingers’ artichoke bought in Palermo’s gutsy Ballaro market was devoured in seconds.


Crisp and succulent

I savoured some, standing on their heads with stalks snipped, in Rome’s Trastevere quarter.

Crisp and fried to perfection in sunflower oil, Roman style, Carciofi alla Giudia’ at Trattoria Da Enzo (a great spot found, thanks to an Italophile on Instagram... can’t find who it was now!).

The edges of Da Enzo’s Carciofi were crunchy and the hearts, succulent.

One day I would like to try to cook them- fired, steamed or baked.

I did take a few notes from Luigi when he shared his recipe for ‘Carciofi alla Viddanedda’ at Donna Lavia, it included: mint, parsley, oil and about 20 minutes of steaming- maybe, when back in Polizzi during artichoke season.




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