So intimidated by artichokes, other than simply eating the large ones leaf by leaf, dipped in mayo, as we did as kids. Your instructions on preparing the small ones might actually induce me to try to cook something with them if I can find any here, so thanks so much for the link to your previous story, Domenica! Enjoy your time in Penne! It looks lovely.
I’m going to keep looking. There are plenty of the giant variety, but I never see the small ones here in L.A. I may need to visit Castroville, CA (in Monterey County), the self-proclaimed “Artichoke Center of the World.”
We first enjoyed the cicoria ripassata in Rome a few years ago and since then have made them often. Most often I like to use Cima but spinach is excellent as well.
Enjoy your quiet time In Italy, Domenica! Recharging is always better in the “old country”, as my grandfather used to call it. ❤️
Thank you, MaryLynn. Currently driving into the mountains. The view is 🤩🫠
Thank you for a delicious three weeks, Domenica! ❤️
Thank you for reading, Jolene ❤️
So intimidated by artichokes, other than simply eating the large ones leaf by leaf, dipped in mayo, as we did as kids. Your instructions on preparing the small ones might actually induce me to try to cook something with them if I can find any here, so thanks so much for the link to your previous story, Domenica! Enjoy your time in Penne! It looks lovely.
Nearly impossible to find in Virginia, except if they’re shipped from CA. You might have better luck, Ruth!
In boston Trader Joe’s sometimes sells small boxes of them. Whole Foods too but less often. Not sure if that will translate to VA!
I do recall seeing them, but so infrequently. Here they are everywhere!
And they are actually fresh!!!
I’m going to keep looking. There are plenty of the giant variety, but I never see the small ones here in L.A. I may need to visit Castroville, CA (in Monterey County), the self-proclaimed “Artichoke Center of the World.”
Have fun in the kitchen!
Thank you. Hope you’re enjoying Milano!
We first enjoyed the cicoria ripassata in Rome a few years ago and since then have made them often. Most often I like to use Cima but spinach is excellent as well.