Early to mid-March is the much-anticipated beginning of artichoke season – the “mamme” as they are called in Tuscany or the”cimaroli” as they are called in Umbria: the very first, central, round-with-no-choke artichoke of the plants.
While there are many delicious ways to cook these delicacies, one of our favorites is a simple version, taking advantage of the super-sweet tarocco oranges that are still at their very best. Simply sautè on a medium flame some garlic, fourth segments of the artichokes with slices of the entire oranges in a small amount of extra virgin olive oil. Salt and pepper to taste. Douse with a dry white wine after about 5-8 minutes, continue to cook until tender, about another 5-8 minutes. Sprinkle with freshly minced Italian parsley and serve. Heavenly!