Antipasto

Frittella di Carciofi

Spring fritter of Sicilian artichokes, broad beans and peas — a celebration of the season cooked with olive oil, white wine and fresh mint.

55 min

Serves 4

Media

Ingredients

Trim artichokes, rub with lemon. Cut into wedges, soak in lemon water.

Sauté onion gently in olive oil until soft and translucent.

Add drained artichokes, cook 5 minutes. Deglaze with white wine.

Add broad beans and peas, season well. Cover and cook 15 minutes.

Uncover, reduce any liquid. Finish with torn mint and a squeeze of lemon.

Golden fried rice balls with a ragù heart. The true street food of Palermo — crispy outside, rich and comforting inside.

Sweet and sour eggplant agrodolce — the great Sicilian condiment. Serve warm, cold, on bruschetta or beside grilled fish.

The winter salad of Sicily — blood oranges, shaved fennel, black olives, red onion. Bright, refreshing, and impossibly beautiful.