Dears, I don't know why reading this little paragraph made me cry,

[elleng]

but I decided to share an otherwise not great food/travel article with you.

"When in Rome it’s carciofi alla Giudea, or Jewish style, a ghetto specialty of artichokes pressed open flat and fried to crispness that suggests dried sunflowers and best turned out at La Matricianella in a little alley that leads to the Piazza Navona. Other classic perfections there are tripe simmered with tomatoes and what just may be the world’s second best bucatini all’amatriciana, the thick tubes of pasta caught in a robust sauce of tomato, onion and guanciale.

For the world’s No. 1 amatriciana, no plane is required. I need risk only a cab ride to East 81st Street in Manhattan to my currently favorite hometown Italian restaurant, Sandro’s, where the chef-owner Sandro Fioriti cooks as the Romans would like to."

http://travel.nytimes.com/2009/04/26/travel/26personal.html?pagewanted=2&ref=dining

Italy and the Italian language has a dramatic effect on me and my daughter, and I pray that we can plan a return.

[sazemisery]

1. A very romantic language and country

I am 1/2 Italian and 1/2 German. I have always identified with the Italian side. Great article.

[Phoebe Loosinhouse]

2. Doing artichokes that way is on my list of things to do.

Thanks for reminding me.

[badgerpup]

3. Now I want artichokes.

Sticky-ouchies...guess I'm a purist.
Just boiled and eaten plain, no butter, olive oil, ranch dressing or what have you...especially the heart. :9

If you leave the stem loooonnnng...it tastes an awful lot like artichoke heart, except it's way more fibrous. :crazy:

[troubleinwinter]

4. I keep the stems too.

All things being equal, I choose those with a good stem. Just cut across with steak knife and fork, the fibers are no problem. Yum.... more artichoke!