Whether stuffed, steamed, fried or marinated, artichokes are something of a favourite in Italian cuisine. They are a particularly common feature on an antipasti platter, although will also often be paired alongside pasta, meat and salad. To the uninitiated, preparing an artichoke for the first time can come across as a fairly daunting prospect – take a look at our how to prepare an artichoke guide for some handy tips and tricks.
This collection of artichoke recipes demonstrates just how versatile the flavour and texture of these wonderful globes can be. Francesco Sposito's stuffed artichoke recipe features a filling of pecorino and Parmesan cheeses alongside luxurious shavings of black truffle. Gaetano Trovato similarly pairs artichokes and pecorino in his sophisticated ravioli recipe, while they are cooked in a water bath until deliciously tender in the chef's striking goat recipe.