On My Table: “Carciofi alla Romana” e “Carciofi alla Giudea”

Primavera is in the air and that can only mean one thing in Rome – ARTICHOKES! “Carciofi” in Italian, the Romans are masters of this ancient vegetable. Traditionally prepared “alla Romana” (which is my preferred recipe) – stewed with garlic, olive oil, and mint leaves, or “alla Giudea” (Jewish Style) – a deep-fried, caloric-bomb variation, there is no better place and time to explore the wonderful world of artichokes!