Artichokes

artichokes • medium onions • celery stalks • tomato sauce (about 500 ml) • capers • pitted green olives (about 150 grams) • Olive oil, • Salt, • red wine vinegar (50 ml) • sugar • lemon • Large skillet

fettuccine (270 grams) • artichoke hearts (300 grams) • onion • bacon, to taste • grated Parmesan cheese, to taste • olive oil and salt, to taste

large artichoke • fresh green onion

whole wheat fusilli (250 g) • frozen artichoke heart halves • frozen peas (150 g) • grated pecorino cheese (30 g) plus more for sprinkling • Chopped celery, carrot, and onion, to taste • Sweet paprika, to taste • Extra-virgin olive oil, salt, and pepper, to taste

artichokes • pancetta (about 100 grams) • Garlic • Onion • spaghetti (about 400 grams) • egg yolks • milk • Plenty of Parmesan cheese • Chopped parsley, to taste • Black pepper, to taste

purple artichokes • guanciale (about 200 grams) • very fresh eggs • aged Pecorino Romano cheese, grated (about 100 grams) • At least 15 whole black peppercorns, freshly ground • mezze maniche pasta (about 400 grams)

spaghetti or linguine (about 200 grams) • large artichokes • smoked bacon (about 100 grams) • Extra-virgin olive oil • dry white wine (about 60 ml) • eggs • grated Parmesan cheese • Salt and pepper, to taste • Large pot for boiling water • Nonstick skillet

egg fettuccine paglia e fieno (about 480 grams) • pork guanciale (about 200 grams) • artichoke hearts (about 300 grams) • fresh cherry tomatoes (about 50 grams) • grated Pecorino cheese (about 50 grams) • small bunch fresh parsley • dry white wine (about 120 ml) • fresh shallot • dried hot chili pepper • extra virgin olive oil • black pepper • garlic powder •

frozen artichoke hearts (about 450 grams) • Extra virgin olive oil, • garlic clove • Salt and pepper, • ready-made whole milk béchamel sauce (500 ml) • fresh lasagna noodles • grated Parmesan cheese (about 100 grams) • diced smoked bacon (about 200 grams) • brie cheese, sliced (about 200 grams) • Steamer pot • Medium skillet • Small square baking dish

fresh artichokes • hard-boiled eggs • cooked ham (about 1/2 inch thick) • fresh green onion • saffron • small bunch parsley • small smoked scamorza cheese • Olive oil, extra virgin, • Black pepper, • Salt, • Breadcrumbs, • Ground ginger,

lasagna noodles (about 10.5 oz / 300 grams) • artichokes • pecorino cheese (about 100 grams) • Bechamel sauce, • garlic clove • fresh parsley • white wine (about 2 fl oz / 60 ml) • Extra virgin olive oil • Salt and pepper, to taste • For the bechamel sauce • milk (about 17 fl oz / 500 grams) • all-purpose flour (about 1.4 oz / 40 grams) •

frozen artichoke hearts (about 1 kg) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley • smoked scamorza cheese (about 1/2 ball) • red onion (such as Tropea or other sweet red onion) • Extra virgin olive oil, • Breadcrumbs, • Black pepper, • Salt,

eggs • sorghum flour (about 50 grams; or use all-purpose flour) • water (about 80 ml) • sheep’s milk ricotta (about 150 grams) • Jerusalem artichokes (about 200 grams) • marjoram • unsalted butter (about 20 grams) • all-purpose flour (about 20 grams) • milk (about 200 ml) • Salt, to taste • extra virgin olive oil • grated Parmigiano Reggiano cheese

For the gnocchi: 2.2 lbs potatoes (1 kg) • egg yolk • semolina flour (about 250 grams) • Salt • For the filling: 3/4 cup ricotta cheese (about 200 grams) • walnuts (about 80 grams) • Salt and pepper • For the sauce: 3 artichokes • Extra virgin olive oil • garlic cloves • Salt and pepper • lemon •

egg lasagna noodles 4 Roman-style artichokes 5 1/3 oz speck, cut into strips (150 grams) 3/4 cup béchamel sauce (200 ml) 3 1/2 oz Parmesan cheese (100 grams) Olive oil, salt, and pepper to taste Fresh mint to taste

conchiglioni pasta shells • large artichokes • semi-thin béchamel sauce (about 1/2 liter) • mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese, plus extra for sprinkling (about 30 grams) • extra virgin olive oil • Salt and pepper, to taste • fresh mint leaves • garlic clove

all-purpose flour (about 500 grams) • sugar • fresh yeast (about 0.6 ounce or 17 grams) • lard (about 75 grams) • water (300 ml) • beaten egg • artichokes (about 200 grams) • ricotta cheese (about 250 grams) • smoked mozzarella (scamorza) cheese (about 150 grams) • Vegetable oil for frying,

lampredotto (beef tripe) (1 kg) • artichokes • small shallot • carrot • celery • small bunch of parsley • tomato purée (about 240 ml) • tomato paste • red wine (about 240 ml) • Salt • Red pepper flakes • Black pepper •

artichokes • Olive oil, • garlic • Salt, • milk (about 240 ml) • pasta (such as penne) (about 300 grams) • mozzarella cheese (about 200 grams) • béchamel sauce (about 300 ml) • grated Parmesan cheese (about 30 grams)

brown rice (about 400 grams) • frozen artichoke hearts (about 400 grams) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley • white wine (about 120 ml) • plain breadcrumbs (about 100 grams) • celery stalk • large potatoes • onion • carrot • Olive oil, as needed (extra virgin) • Ground ginger, •

eggs • grated Parmesan cheese • milk (about 60 ml) • fresh mint leaves • Thyme • Salt • artichokes • garlic • Olive oil (extra virgin)

artichokes • garlic • speck (about 100 grams) • pecorino cheese, grated (about 50 grams) • Extra-virgin olive oil • Salt • Black pepper • Butter, as needed for finishing

potatoes, cut into wedges (about 1 kg) • artichokes • eggs • Salt • Vegetable oil for frying • lemon • Olive oil • mozzarella cheese, cut into cubes (about 100 grams)

artichokes • lemon • potatoes, peeled and trimmed (about 200–250 grams) • eggs • grated Parmesan cheese • small bunch fresh parsley • olive oil • garlic clove • Salt and pepper, to taste • Breadcrumbs,

For the semolina gnocchi • semolina (250 grams) • milk (1 liter) • egg yolks • grated Parmesan cheese (30 grams) • butter (50 grams) • nutmeg • salt • For the filling • salmon fillet (200 grams) • gurnard fillets (200 grams) • artichokes •

pasta (400 grams) • grated Pecorino Romano cheese (150 grams) • grated Parmesan cheese (150 grams) • Freshly ground black pepper, to taste • asparagus • artichokes • garlic clove • small bunch fresh parsley • dry white wine (60 ml) • Salt, to taste • Extra-virgin olive oil, to taste

artichokes • garlic clove • medium onion (or shallot) • butter (about 20 grams) • Extra virgin olive oil, • Salt, • Carnaroli rice (about 280 grams) • For the vegetable broth: • carrot • celery stalk • onion • Artichoke leaves (the tender tips you trim off) •

eggs • heaping tablespoons nonfat Greek yogurt • grated Parmesan cheese or Grana Padano • grind black pepper • Salt, to taste • marinated artichoke hearts, drained (about 150 grams)

Roman artichokes (Mammole) • ground sausage • White wine, as needed for deglazing • Extra virgin olive oil, • lasagna noodles • Parmesan cheese • béchamel sauce • smoked provola cheese, sliced • Mint leaves, • green onions • Salt and pepper,

quinoa (about 200 grams) • water (400 ml) • leek • artichokes (about 300 grams) • a lemon • Parsley, to taste • Garlic, to taste • saffron • Colored peppercorns, to taste • Salt, to taste • Extra virgin olive oil, to taste • Walnuts, to taste (optional)