Mammola artichoke

Artichaut mammola

What it is

In Rome the crown head of the plant is the cimarolo, cut first and sold as the mammola: round, spineless, and with a choke so young it barely exists. The side buds that follow are the same plant and a different vegetable — they go to the pan, never whole into the fryer.

In the kitchen

For alla giudia, fry twice: once at 130 °C until a knife slides through the base, then hot at 180 °C, pressing the head down so the leaves open into a flower and crisp. One frying gives you either a raw heart or burnt leaves.

Goes with

Mint Garlic Olive oil Lemon Parsley Pecorino Romano Guanciale

Same species

Artichoke Camus de Bretagne artichoke Cardoon Hunchback cardoon Poivrade artichoke

In season alongside

Brussels sprout Hop shoots Bagnoli truffle Belon flat oyster Bianchetto truffle Black radish

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