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The most iconic Roman vegetable is the artichoke, which can be stewed, fried, or shaved raw for salad. Artichoke season is generally early winter to mid-spring.
Native to the Mediterranean, artichokes have been cultivated and eaten in Italy since the days of ancient Rome. The Romans popularised the idea that the artichoke was a powerful aphrodisiac, and until the 16th century women were forbidden from eating the vegetable because of its purported powers.
They are eaten raw in salads or alone, dipped in condimento, a simple bowl of good quality olive oil, salt, and fresh cracked black pepper. They're also found whole and stuffed in dishes like Carciofi alla Romana _or deep-fried in dishes like _Carciofi alla Giudia.
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