"In the episode, Bourdain is quickly presented with carciofi alla Romana, which translates to "Roman-style artichokes." Essentially, these are artichoke hearts braised in white wine, olive oil, and herbs until they become meltingly tender. Paired with hand-sliced prosciutto, Bourdain dives right in, and, after a few bites, he exclaims, "I love this place. I want to die here already - and I might yet.""
"Normally, the artichokes are served on their own, but the pairing with the prosciutto is what really takes this dish to the next level. According to Bourdain, the salty meatiness of the cured ham was a beautiful juxtaposition against the soft, supple artichoke hearts, while the herbs and acidity from the wine helped to cut through the prosciutto."
"There is a difference between Roman and American artichokes, and the Italians have been blessed with the superior and more tender version of the two. While carciofi alla romana is a simple dish in appearance, it does require a lot of labor and time to make. Each artichoke must be carefully trimmed by hand to harvest the tender heart within, yet keep the stem intact, a process that Anthony Bourdain would have appreciated after his many years of cooking."
Carciofi alla Romana are artichoke hearts braised in white wine, olive oil, and herbs until meltingly tender. The dish is often served simply, but a pairing with hand-sliced prosciutto adds a salty, meaty contrast to the soft artichoke. Herbs and the acidity from the wine help cut through the richness of the cured ham. Roman artichokes tend to be more tender than American varieties. Preparation is labor intensive, requiring careful hand trimming to preserve the stem and heart, rubbing with lemon, soaking to prevent discoloration, and arranging stem side up for braising.
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