Ingredients:

4 Artichokes

Extra Vergin Olive Oil

Salt t.t.

Pepper t.t.

Proceedings:

After cleaning (See Introduction) the artichokes, cut them slightly and dry them properly with a cloth. Put all the slices in a container and  flavor with oil, salt and pepper (just if you like it). Serve in a serving dish.

Ingredients:

4 Artichokes

1 Mullet "Bottarga" (Mullet dried Eggs)

Extra Vergin Olive Oil

Salt t.t.

Pepper t.t.

Proceedings:

Clean and cut the artichokes slightly (See Introduction).  Flavor them with oil, salt and pepper and put them in a serving dish. Cut the "bottarga" as slightly as the artichokes and lay it over them. Serve it.

Ingredients:

4 Artichokes

Parsley

2 Cloves of Garlic

2/3 Slices of Homemade Bread Crumb

2 Small Eggs

75 gr of Pecorino Cheese

Chili Pepper

Milk (Just to make the Stuff soft)

Extra Vergin Olive Oil

Salt t.t.

Proceedings:

Clean the artichokes (See Introduction) but leaving the head whole, as to make a little container with the bracts and the heart of the artichokes and put them in the soluction. Once finished, take half of the soluction and make it boil in a pot. Add some salt and when it's boiling put the artichokes inside. Cook for 5/6 minutes and then drain and make them dry.

For the stuff...

Chop up the bread and drench it with the milk. Chop un the parsley and the chili pepper and put them in the bread and the milk. Now beat the eggs, put in the pecorino cheese and when they're mixed, join to the bread. Mix all the ingredients thoroughly until obtain a tihk but soft mixture. With this fill the artichokes. Strew the artichokes with oil and put them in a baking dish and cook them in hot oven 150° until the artichikes became gild. Serve hot or cold. 

Ingredients:

5/6 Artichokes
5/6 Medium or Large Potatoes
1 Medium Onion
1 Small Bunch of Parsley
1 Clove of Garlic
Chili Pepper
Extra Virgin Olive Oil

Proceeding:

After you have cleaned and cut the artichokes as explained in the introduction, peel the potatoes, cut them to length in quarters and place them in cold water. Chop the parsley, onion, chilli and garlic (the latter can also crush it slightly and then remove it after cooking), put to heat the oil in a large pot and then add the chopped prepared previously. When this is golden, add the potatoes and cook for 10 minutes, then add the artichokes, cover with salted water and let everything simmer for another 20 minutes with the pot covered with a lid (if you do not have a lid large enough , you can use aluminum foil). Remember to check back often during cooking, artichokes and potatoes should be thoroughly cooked, but not mushy!
Serve hot with a little 'chopped parsley and olive oil. If you get the chance, you can serve it all on a bed of bread cutter (similar to the esplanade Sardinian bread) that inzupperà with the soup of artichokes and potatoes.

Ingredients:

Durum Wheat Semolina regrind
Oil for frying (preferably peanut or if you also prefer Extra Virgin Olive Oil)
Sale t.t.

Proceeding:

Place the flour on a plate and in the meantime you heat the oil in a frying pan. Drain the artichokes already cleaned and cut (as explained in the introduction), but do not dry them completely! In fact the water to better adhere to the bran artichoke and the end result will be that of an artichoke crunchy on the outside and soft on the inside! Then dredge in flour and fry in hot oil. Once golden, drain and poggiateli on a few sheets of paper towel to remove excess oil. Season with salt and serve hot. If you want you can cospargeli with a pinch of bottarga powder.