Recipe Carciofi Trifolati


12 artichokes, cleaned and thinly sliced
One lemon
6 tsp. extra-virgin olive oil
Four cloves garlic, chopped
1/2 cup beef broth
parsley, chopped
1/2 cup white wine

How to make Carciofi trifolati:

Clean, remove the tips, thinly slice the artichokes lengthwise, and immediately dip them in water acidulated with lemon juice. Brown the garlic in oil and remove. Add the artichokes and saute on moderate heat, stirring frequently. Add the broth and the wine. When artichokes are done, add the chopped parsley, salt, and pepper to taste, toss well and serve.

Prepared in this manner, the artichokes can be served as a side dish for beef or veal.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at