The love Italians have for the artichoke is evident at the table. It is also evident as you visit markets in Italy, when you search through the pickled and canned vegetables in the Italian section of specialty stores in America, and when you consider the endless number of recipes dedicated to this thistle.

　　

Ingredients

serves 4

　　2 pounds baby artichokes (about 16)

　　8 garlic cloves, crushed and peeled

　　Zest and juice of 1 lemon

　　2 tablespoons chopped fresh mint

　　2 tablespoons chopped fresh Italian parsley

　　3/4 teaspoon kosher salt

　　1/4 teaspoon peperoncino flakes

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons unsalted butter, cut into small pieces

　　1 1/2 cups dry white wine

　　1 tablespoon dry bread crumbs

　　

Step 1

Clean and prepare the artichokes as detailed on page 18.

　　

Step 2

Combine the artichokes, garlic, lemon zest and juice, mint, parsley, salt, and peperoncino in a saucepan of the size in which the artichokes will snugly fit in one layer. Nestle the artichokes in the pan with the ingredients, drizzle with the olive oil, and dot with the butter. Pour 3 cups water and the wine into the saucepan. Bring to a simmer, cover, and cook until the artichokes are tender all the way through, about 40 minutes.

　　

Step 3

Uncover the pan, sprinkle with the bread crumbs, and simmer until the bread crumbs dissolve and thicken the sauce, just a minute or two.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.