Carciofo (artichoke) season in Italy runs throughout the winter until the late spring. So in April, we try to take full advantage before they disappear again for a few months.

A member of the thistle family, artichokes are one of the most anti-oxidant rich vegetables you can find whilst being low in fat and high in fibre.  They are also loaded with vitamins and minerals, particularly vitamin C, K and B9, folate, phosphorus and magnesium.  All huge immune system contributors.

There are many ways to enjoy artichokes, one of our favourites being a raw salad with either pecorino or parmesan, lemon juice, flat leaf parsley and plenty of aromatic Extra Virgin Olive Oil, typically one from southern Italy, such as Nocellara del Belice from the Librandi Family in Calabria.

Elizabeth Minchilli has a wonderful simple recipe for this: https://www.elizabethminchilli.com/2014/04/artichoke-salad/

Alternatively, try cooking either alla Romana or this pot roast version from ‘A girl and her greens’ @aprilbloomfield, which always turns out brilliantly