Carciofo Italiano

While almost all of the artichokes in the United States come from California, our production pales in comparison to several European countries where the vegetable is vastly more popular. Coming out on top is Italy, which cultivates 486 tons compared to our measly 58 tons. Italians enjoy carciofo alla romana (Roman braised artichoke hearts), a popular springtime dish in homes and restaurants, where the vegetables are stuffed with garlic and herbs and then braised with olive oil and white wine. During the holiday season, carciofi ripieni alla siciliana (stuffed Scicilian artichokes) —  loaded with breadcrumbs, cheese, and garlic and baked in an oven — make an appearance on every table.