Very young globe artichokes before the bracts have formed the choke. These simply have the tips of the bracts removed for cooking. May also refer to the hearts.
Stuffed artichokes. This may mean any of a number of stuffings, including anchovies mixed with garlic and breadcrumbs and braised in wine.
"Stuffed artichokes in the style of Agrigento." Artichokes stuffed with mozzarella, Parmesan cheese and anchovies.
Whole globe artichokes, trimmed, the leaves coaxed open and filled with a stuffing of diced mortadella mixed with fried onions and garlic, breadcrumbs, grated Parmesan cheese and bound with eggs. These are then browned and then covered with stock and braised until tender.
Jerusalem artichoke
"Roman artichoke." Carciofo Romano is a variety of artichoke found in Rome. It is thornless, with purple-tinged green leaves tuck inward to form a compact and solid globe that hides the heart, nutty-flavored and totally without fuzz. It is used in the local dish carciofi alla giudea which uses the youngest, most tender, as they are eaten whole.
