and the Providence Journal present the first installment of Small Bites: Easy-to-Digest Recipes, a weekly blog post that shows you some of the best and easiest recipes from top chefs in the Rhode Island area. This week on Small Bites, Chef Anthony Tarro of Siena Restaurant will show us how to prepare Roman Artichokes, perfect for the holiday season. 


- 4 large California globe artichokes

- 3 quarts cold water OR low-sodium chicken broth

- 1/4 cup extra-virgin olive oil

- 8 medium-size garlic cloves, peeled

- 1 1/2 tablespoons kosher salt

- 1/2 teaspoon black pepper

- 1 tablespoon lemon juice, fresh squeezed

Choose artichokes that are firm, green and free of brown spots.

Peel the small and broken leaves away from the base of the artichoke bud.

Using scissors, trim the top of each leaf approximately 1/4-inch to remove the pinchers. This is repeated until you get 3/4 of the leaves snipped.

Peel the stem of each artichoke.

Using a sharp knife, cut a 1/2-inch of the top leaves to make a flat surface. This will remove any remaining pinchers.

Cut a 1/2-inch off the bottom of each stem.

Using a brush or pad, gently scrub the waxy film off the artichokes, while gently spreading the leaves open with your fingers. Turn the artichokes over and allow them to drain before cooking.

Artichokes should be cooked immediately by placing them in a large pot with the water or broth, olive oil, garlic cloves, salt, pepper and lemon juice. Bring to a quick boil and reduce to a gentle simmer and cover the pan with a lid. Simmer for 1 1/2 hours or until the stem and heart are soft to the touch of a knife and the meat of the leaves are tender.

To plate: Place each whole steamed artichoke into a large soup bowl or on a plate. Pour half a cup of the cooking broth into each bowl. Sprinkle with olive oil and a squeeze of lemon. 

Or plate with any lemon aioli sauce or hollandaise, if preferred.

Serves 4

Recipe from Chef Anthony Tarro

For more recipes click here and stay tuned for more Small Bites!