Artichokes are good in all ways: raw dipped in extra virgin olive oil and vinegar, cut in wedges and fried, crispy as chips and you cannot stop eating, or fried whole, the Jewish way. So many ways! The following recipe is the one I do often, which is a perfect side dish with many courses: artichokes “alla Romana” are so tender and delicate, they are so good and easy to prepare. 

Most difficult step is cleaning  artichoke, but once you understand the way, this will not be a problem. Needless to say, they can be found on sale already cleaned. Completely remove the very outer petals (darkest ones). As soon as you begin to see the lighter  and more tender petals, start to break the petals in two, removing only upper part of the petal and leaving the base attached to the artichoke. At this point, cut the top of the flower (as in the picture below). With the top of the knife clean the base of the artichoke from any residue of dark and hard vegetation. If you want to cook also  the stems you’ll need to use only their heart, cutting away  the outer part.