We've all had marinated artichoke hearts, usually chopped into bite-sized wedges. But this was the first time I had seen artichokes prepared this way. Big as saucers, with the meat of the artichoke exposed and ready to eat, these artichoke bottoms make great appetizers, and apparently they are a specialty of Venice. I've seen them here, there, and everywhere — in the groceries and on menus.
They were available at nearly every market stall, soaking in lemon water to keep them from getting browned and discolored.
→ More about fondi di carciofo, including how to prep and cook them: Artichoke Bottoms at The Artichoke Blog.
Do you ever prepare artichokes this way? Or have you eaten them like this, perhaps in Italy?
(Images: Faith Durand)