The largest artichokes are called la mamma or mammoli, while small ones are called figli (children). The tiniest are called nipoti (nephews). Mammoli are actually a variety produced in California and, like a lot of large vegetables, bland in flavour but meaty in texture. When it has gone beyond chewing, these artichokes are broken down, all the leaves removed until they are left with the “fondo” or base of the artichoke. These may then be breaded and fried in olive oil with garlic and parsley, used in risotto or stewed.
