Venetian Braised Artichoke Bottoms

On our recent trip to Venice, we noticed that artichoke bottoms, or tondi di carciofi, were offered on many restaurant menus as a vegetable side dish or contorno. These bottoms were quite large, and sautéed or braised until very tender. We usually visit Venice in the spring or early summer when the tiny violetta artichokes, … Continue reading Venetian Braised Artichoke Bottoms