Description
In Venice artichokes are one of the most awaited spring vegetables: the local variety, the purple artichoke of Sant'Erasmo, is grown on the islands of the lagoon, and the first "castraure", the top buds, are a spring delicacy.
To clean them, remove the tough outer leaves until you reach the tender heart, cut off the tips and peel the stem, which is delicious. Put them in lemon water as you go, because they brown quickly. Stewed with garlic and parsley, Venetian style, they are the starting point for many recipes.
To clean them, remove the tough outer leaves until you reach the tender heart, cut off the tips and peel the stem, which is delicious. Put them in lemon water as you go, because they brown quickly. Stewed with garlic and parsley, Venetian style, they are the starting point for many recipes.
