#carciofi

It’s artichoke season in Sicily. That means on almost every table, this flower (yes, it is a flower!) is served in many different ways. Here, it is roasted. There are different varieties of artichokes, one set is harvested in the spring (shown here) and the other in the fall. If you are traveling through Sicily, look for them! You’ll see wild artichokes growing on the side of the road or cultivated artichokes growing in manicured fields. Buon appetito! #experiencesicily #sicily #artichoke #carciofi #sicilia #siciliabedda #italy #italia #sicilyvacation #sicilians_world #ig_sicily #igerssicilia #instasicilia #gf_italy #siculamenteDoc #sicily_tricolors #ig_visitsicily #Sicilia_PhotoGroup #smallgrouptours #traveltogether #authenticsicily #sicilytour #whatsicilyis #sicilytravel #viverelasicilia (at Fontes Episcopi)
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Tagliatelle with Baby Artichokes

serves 2 as a first plate

20 baby artichokes, cleaned, the larger ones halved

120 g dried tagliatelle

1 ½ lemons + more for cleaning

3anchovies in oil, drained

1 T of the anchovy oil

1 small dried peperoncino/a pinch of dried red pepper flakes

1 T unsalted butter

1 small garlic clove, grated/pressed

2 T créme fraîche

extra virgin olive oil for serving

salt

1. Bring a large pot of water to the boil, add salt + squeeze in the juice of 1 lemon. Add artichokes and boil until fork tender, 5-7 minutes.

2. Drain artichokes, reserving water. Bring the water back up to the boil, add salt if necessary, then add the pasta. Cook two minutes less than package instructions.

3. While the pasta cooks, In a large saucepan add the anchovies, anchovy oil, and peperoncino. Cook on a medium heat until anchovies have melted, then add the butter, garlic and finally the artichokes. When the pasta is a little more al dente than you’d like, add it to the saucepan with a ladle of the pasta water and the juice of half a lemon. Turn the flame to high, and mix until the sauce has thickened. 

4. Turn off the heat and stir in the créme fraîche. Taste for salt, add if necessary. Serve immediately with a drizzle of your finest extra virgin olive oil.