This morning at the market we had the Violet Artichokes from Tuscany.
I was hesitant to buy them because they were the firstling, but my friend told me that they were special, just with a little ‘of “beard” on the inside.
I had already bought the lamb chops and mushrooms, but I could not resist.
When I got home I proceeded to cleanse them of the outer leaves, dark and hard, and then I cut them in half and then into thin slices, and drizzled with lemon juice so they remain clear – otherwise they get black.
And then seasoned with salt and olive oil, of course extra virgin olive oil.