This recipe was born from a mix of ingredients between South and North. I had just come back to Emilia from the Gargano carrying some wonderful Tavoliere artichokes given to me by a dear friend. I wanted to cook them differently from the usual way — and with a few ingredients and a pinch of imagination, something remarkable for my palate came out of it.
Half Foggian, Half from Reggio
This dish represents me completely — I feel half Foggian and half from Reggio Emilia, and I am proud of it. The genuine character of the Tavoliere artichoke meets the tradition of Modena balsamic vinegar, which here in Emilia is guarded like a precious treasure.
Balsamic vinegar is often used as a gift between friends — some because they have a battery of barrels in the attic that have been ageing for more than 30, sometimes even 40 years. I personally love everything that can be passed down through generations. I believe it is unique in transmitting to those who will follow us what we have learned from our forebears.
Ingredients
Serves 2
- 8 Tavoliere artichokes
- 1 white onion
- 1 glass of rosé wine
- Modena balsamic vinegar to taste
- Extra virgin olive oil
- Salt to taste
- Black pepper — generous
Method
Boil the artichokes
Bring a pot of water to the boil. Add a tablespoon of salt and 4 generous grindings of black pepper. Cut the artichokes in half and immerse them in the water. Boil for 12-15 minutes — the artichoke is ready when it begins to open its flower slightly. That is the right moment to drain it.
Fry the onion
Meanwhile, cut the white onion into thin rings and fry gently in a wide pan with extra virgin olive oil over medium heat. The onion should soften and turn golden — do not let it burn.
Add the artichokes to the onion
Drain the artichokes and add them to the pan with the onion. Season generously with black pepper and toss everything together over the heat, moving the pan constantly until everything takes on a good golden colour.
Deglaze with the rosé wine
Pour in the glass of rosé wine and let it evaporate over high heat. Keep tossing the artichokes and onion in the pan until the wine has gone and both have taken on the right golden caramelised colour. The dish is ready.
Plate up
Make the artichoke the centrepiece of the plate, arranged with care. Add the caramelised onion around and on top. Finish with a generous drizzle of Modena balsamic vinegar — especially over the onion. Nothing else is needed.
I hope you enjoy this recipe — simple in the end, but with exactly the right character. Like the person who cooks it.
My tips
- Tavoliere artichokes are the best — but other good Pugliese artichokes in season work well too.
- The balsamic vinegar must be good quality — a little of something excellent is far better than a lot of something mediocre.
- The right moment to drain the artichokes is when the flower just begins to open — do not wait longer.
- Black pepper must be generous both in the boiling water and in the pan — it is one of the main flavours.
- Keep tossing the artichokes constantly in the pan — it is this movement that creates the perfect caramelised crust.
Leave a comment
Did you try this recipe? Do you have a memory, a variation or a question? Write to me — I read everything and reply personally.