Carciofi ritti (named for the way they are cooking “standing up”) are plump, melting, whole stuffed artichokes, cooked in a simple Tuscan manner until you can cut them like butter. It's the sort of dish you'll find at the height of artichoke season in the most Florentine of trattorie. They make a very good side dish to accompany a roast but are equally good on their own as a light meal with some good bread and extra virgin olive oil. This is an edited extract from <a href="https://food52.com/shop/products/2881-florentine-the-true-cuisine-of-florence-signed-copy">Florentine</a> by Emiko Davies (Hardie Grant Books).

Share: