Carciofi di Nonna Laura
This is a simple and very tasty artichoke Italian recipe which can be achieved by using artichoke hearts or whole artichokes.
Artichokes are very common in Italy and, in Venice, we like to use a particular variety from the island of Sant’Erasmo, called Castraure.
The recipe indicates the use of artichoke hearts but if you want to use whole artichokes make sure to take the hard leaves off first and to use only the hearts and the stems.
You can also add cubed potatoes to make this dish richer.
Remember: all of our recipes are taught during our cooking lessons in Venice and are very easy to replicate. Don’t forget to send us your photos and comments, we will be happy to post them in our Tested by You section.
This was very tasty! I used a brodo di carne instead of water and did add the potatoes and it was quite rich ! Will do this again!
Glad you liked it!