Artichokes in August: Stem of the Thistle

“Artichokes in August: Stem of the Thistle” 2018

Edible extensions of the heart, the stem of an artichoke is often overlooked when preparing this delicacy. Most artichoke stems in the United States are cut short and sold at the market with just the bud for sale. I remember eating Carciofi con Gambo alla Romana for the first time in Rome. These long stemmed artichokes were drizzled in olive oil and seasoned with garlic, pepper and a blend of their Mentuccia Romana mint and parsley then braised in white wine. I had hit a culinary milestone...

The stem is considered the Roman artichoke's finest attribute in Italy. When peeled, it can be just as delicious as the heart. I'm sure you can find some long stemmed artichokes at your local farmers market. If not, ask them to leave the extension of the heart on next time they harvest their thistles.

Julie Green
August 18, 2018