A dish from Lazio of artichokes baked with oil, garlic and mint over charcoal.

Whole globe artichokes, trimmed, the leaves coaxed open like a flower and filled with a stuffing of mozzarella and parmesan, breadcrumbs and then baked.

Globe artichokes stuffed with breadcrumbs, parsley, mint and, sometimes, anchovies and braised.

Small artichokes braised in white wine.

Deep fried artichokes

Artichokes stewed with olive oil and garlic, parsley, mint and seasoning in water. Artichokes are commonly cooked this way in Sicily.

Artichokes baked with capers, garlic and peppers.

A dish from Sardinia of artichokes stewed with herbs, and thickened with beaten eggs.

Whole globe artichokes trimmed, seasoned with parsley and garlic, placed upright in a pot, coated with olive oil and sealed, covered in stock and braised.

Whole globe artichokes trimmed and place in boiling water with lemon and cooked until tender. May be eaten hot or cold.