Catholic Recipe: Carciofi Arrostiti
Also Called: Roasted Artichokes
In Italy the Easter customs concerning food are many and varied. Even for breakfast are prepared special dishes of eggs with vegetables and herbs. There are many holiday breads, and on the dinner table appears inevitably Agnellino (roasted baby lamb) always accompanied by roasted artichokes.
DIRECTIONS
After removing the tough outer leaves of your artichokes, soak them for half an hour, heads down, in a bowl of well-salted cool water. Make a paste of your parsley, garlic, and salt and pepper and spread between the leaves of your artichokes. Place in a saucepan so that they will stand upright with half the oil at the bottom of the pan and the rest poured over the vegetables. "Roast" for five to six minutes over a high flame, taking care that they do not burn. Add a little water and cook until the water has evaporated. Then add the rest of the water and continue cooking, about half an hour in all or until the outer leaves come off easily.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
