This dish is named after the Italian fishing port Livorno, site of one of the annual spring tuna harvests, and the recipe’s not carved in stone tablets anywhere: a quick Google session will reveal that there is a wide range of interpretations being presented as “Tuna Livornese.” Read more
Hands down, one of our favorite food blogs is Sassy Radish, written by Olga Massov. Both Olga’s recipes and photography are amazing, and we’re delighted she is sharing this recipe with us to help promote diabetes awareness. If you’re not skilled at trimming artichokes, Olga recommends this video from Melissa Clark of the New York Times.
Carciofi Alla Romana (Artichokes Braised in Wine and Olive Oil)
Keep in mind that you must work quickly and dip your artichoke in the acidulated water as you are trimming – it shows discoloration in no time. But in the end, the whole mess winds up in the pot and turns olive-green, so don’t worry too much about it upon your first time. Lastly, remember when cleaning the choke, if you stick your finger inside the artichoke to feel if any choke is left, feel for the fuzzy stuff – if you feel it, you still have some work to do. Otherwise, your artichoke has been properly cleaned. In case you don’t watch the video, Melissa recommends a grapefruit spoon to get rid of the choke and I find that it works miracles!
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon salt
Juice of 1 lemon
2 tablespoons plus 1/2 cup extra-virgin olive oil, plus more for drizzling
1/3 cup dry white or rose wine
1/2 cup boiling water
Lemon wedges, for serving
In a small bowl, combine the parsley, mint, garlic, zest salt, and 2 tablespoons olive oil.
Fill a large bowl with cold water and add juice of 1 freshly squeezed lemon. Remove the outer leaves of the artichoke and trim the tip so that you can see the center.
Pull out the purple leaves and scrape out the choke with a spoon. While trimming the artichoke, dip it in the acidulated water to keep the artichoke from discoloration.
When done trimming place in the acidulated water.
In the cavity of the artichoke from which the choke was removed, place some of the herb mixture – evenly dividing it among the artichokes.
Place the artichokes fitted snugly (i.e. they won’t fall over) in a deep pan. Add the wine, boiling water, remaining oil and a pinch of salt. Cover and simmer on the stovetop for 1 hour.
Serve hot or at room temperature.
All photos courtesy of Olga Massov. For more recipes like this one visit Sassy Radish.