Artichoke
Latin
aliter carduos elixos: piper cuminum liquamen et oleum.
English
Another way with boiled cardoons: pepper, cumin, fish sauce, and oil.
Ingredients
- 1 globe artichoke bulb
- 1½ Tb olive oil
- 2 tsp fish sauce
- A pinch of cumin
- Ground black pepper
Method
- Steam the artichoke for 25–35 minutes, until the outer leaves can easily be pulled off. Alternatively, wrap the artichoke in damp paper towels and microwave for 10 minutes.
- Mix together the remaining ingredients in a small bowl. Dip the leaves and eat the normal way, then remove the choke and eat the heart with the sauce.
Notes
- This recipe was originally for cardoons, of which the artichoke is a cultivated variety. It’s unclear whether the ancient Romans cultivated artichokes or consumed wild cardoons, but since cardoons are difficult to find I’ve substituted the artichokes instead.