Carciofi or Artichokes are everywhere at the moment and there are so many ways to enjoy them.  I used to shy away from cooking with them as was unsure of the preparation and thought it too complicated and time-consuming which is so not true.

When artichokes are at their best, they are so tender that you can just eat them raw.  You can also boil them, stir-fry them with garlic, oil and chilli or use them in soups.  

Before they go out of season, try this delicious Tortino di Carciofi by Arturo Dori.  This recipe features in our SPRING edition of This Tuscan Life.

But first, let’s learn how to clean and prepare our artichokes!

This is a quick and delicious meal for two but believe me when I say that you might want to just keep it for yourself!

For a more indulgent version, Chef Arturo Dori suggests adding a generous sprinkle of white truffle.

Tortino di Carciofi

INGREDIENTS FOR 2 PEOPLE

4 Artichokes  Morellini or Violetti (preferable if available)

4 Eggs

½ cup of Extra Virgin Olive Oil

Plain Flour

Salt & Pepper

METHOD

• Clean the Artichokes following the steps on opposite page. Then cut the artichokes in lengthway slices about 1cm in width.
• Keep the artichokes immersed in a bowl of water & lemon or water & vinegar to ensure they don’t discolour.
• Drain the exces water from the bowl without removing the artichokes.  Add a little flour, mixing well to ensure the artichoke slices are all covered.
• Heat the olive oil in a non-stick or cast iron frying pan and arrange the artichokes, browning on both sides.  Be careful to not have the flame too high otherwise the artichokes will be cooked on the outside only and the inside will remain hard.
• When he artichokes are ready, they will have absorbed most of the oil buti f not, remove them and wipe out the excess oil with some paper-towel and then arrange the artichokes slices neatly again in the pan.
• Beat the eggs in a bowl adding a few teaspoons of water. Add a bit of salt and pour over the artichokes in the frypan.
• Cook on the largest flame but on a low heat, carefully lifting the edges so that the egg liquid can pass beneath and cook slowly.
• Ensure that the egg is still very soft when ready.  Remove and slide onto a plate for serving.
• Add a little extra salt and pepper if needed.

Buon Appetito!

If you would like some more Tuscan Spring Recipes, you can find 9 of my favourites including a Tuscan Easter Menu is this FREE download.

And if you want to know everything that happens in Tuscany during Spring you will love my This Tuscan Life SPRING MAGAZINE.