In Italy one finds two basic types of artichokes. One is purplish in color, with long, narrow, tapered leaves spiked at the tips. It is well worth looking out for if you are traveling in the northern and central part of Italy in the winter and spring because it is truly extraordinary in flavor and texture. However, it is not available here, so we will not discuss it further. The other type of artichoke is very common in the south, where is is called mammola. It has a stout, globe-like shape, it is green, and it is very similar to the artichokes found in this country. One of the most attractive and appetizing ways of preparing these artichokes is called alla romana, Roman style, and it is particularly well-suited to American artichokes. <br /> <br />Recipe and text excerpted from The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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