February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...
Punctually late, here a Ligurian recipe for your Easter lunch: lamb with artichokes. Eating lamb at Easter is an ancient tradition spread throughout Italy if not in all Christian countries. Consuming lamb at Easter symbolized the sacrifice of the innocent, of...
This is the recipe my granny used to prepare as soon as huge boxes of fresh artichokes arrived from our farmer of Albenga (btw in Albenga the best ever Italian Riviera artichokes grow!). Before starting to clean for the whole afternoon tons of artichokes that would...
What to do when a huge box of fresh, flavoured, thorny artichokes– a present of your trusted farmer – stand mocking on the table of your kitchen? You watch it, you try to ignore it, than you watch it again and eventually you give up. That’s how it goes. You arm...
