patate e carciofi al forno/frittedda – potato and artichoke bake/artichoke, pea and broad bean stew
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Easter marks the beginning of the end of the artichoke season, so take advantage to snap them up before it’s too late. To keep you busy we have a double helping today. First baked in the oven with potatoes, and then as part of a somewhat lighter Sicilian classic, frittedda. Potatoes play the perfect foil in the first recipe, doing a great job of soaking up the artichoke juices, olive oil and pecorino, while also Continue Reading →