Carciofi alla Romana
Carciofi alla romana is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome. In Rome and surroundings this dish is prepared with artichokes of the Romanesco variety, harvested between February and April in the coastal region northwest of Rome, between Ladispoli and Civitavecchia.
Source: Wikipedia
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