Artichoke hearts cut into quarters and sautéed with sliced potatoes. Potatoes and artichokes go very well together and are very often married in dishes, most often sautéed.
Artichoke hearts quartered and sautéed with peas, parsley, garlic and onions, covered with stock and simmered until tender.
Fried artichokes. Artichokes cooked and then cooled, dipped in flour, egg and breadcrumbs and fried.
"Artichokes au gratin." Whole globe artichokes, artichokes, trimmed, cut into quarters, blanched and then sautéed, laid in a dish, coated with grated cheese and baked until brown.
"Stuffed artichokes in the style of Sicily," Whole globe artichokes, trimmed, the leaves coaxed open like a flower and filled with a stuffing of mozzarella and parmesan, breadcrumbs and then baked.
Artichoke hearts of young artichokes, before the chokes have formed. In the Rialto market you see the adept removal of the tips of the bracts and then the hearts are laid before you in great trays of acidulated water. How I wish we could have that in this country.
