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A staple in Rome’s Jewish quarter, these artichokes are quickly fried, turning the leaves crisp and nutty and the hearts tender and earthy—a perfect starter with a glass of crisp Italian wine.
Special equipment: You will need a candy/fat thermometer for this recipe.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...