50 Italian Foods You Have To Try Before You Die

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Carciofi Alla Romana

Roman-style artichokes is one of the most famous artichoke dishes in Roman cuisine, especially in the spring when these sweet and juicy vegetables are ripe and abundant. Simple to prepare, the cavities of the cleaned and cut artichokes are stuffed with parsley, lesser calamint, garlic, salt and pepper. They're then transferred to a deep pan stem-side down and packed together tightly so they don't fall. Water and white wine are added to the pan, along with seasonings, to braise the artichokes until no more liquid remains. They're considered an antipasto course, perfect as a light appetizer before the main dish.