Archive for April 4th, 2010

April 4, 2010

Insalata di carciofi

Insalata di carciofiAnd here is the recipe for the Insalata di Carciofi I had at Roscioli, in Roma. It contains both warm and cold artichokes, so it plays with temperatures; it plays with consistency, as it contains soft cooked artichokes, crunchy raw artichokes, and very crunchy toasted pine nuts. But what really won me over is the flavour symphony. Artichokes at their best are bitter at first taste, with extremely sweet undertones revealed afterwards. This salad complements the flavour by adding the bitterness of rocket and walnut oil, so that the sweet component of artichokes shines; the nutty walnut taste is amplified by the toasted pine nuts. A fresh note of acidity comes from the raw artichokes dressed with lemon juice,  and more freshness comes from the herbs the artichokes are cooked with, I think they were originally coriander and ‘mentuccia’, a mint relative that is traditional with artichokes in Rome. I used only coriander and it worked quite well.

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