Neapolitan roasted artichokes.

Simple, fragrant, tasty and flavorful.

Roasted artichokes in Naples have become a Sunday ritual for almost every family — hard not to have tried them at least once, and once you have, it’s hard to do without them. The aroma of the “carcioffole arrustut'” fills the air early in the morning and anyone can light a brazier and prepare them there. Those who live in apartment buildings and cannot light a brazier can buy them already prepared or roast them in the oven as I describe in the recipe. It’s not the same aroma or flavor as the ones cooked on coals, but they are equally delicious 😉

During artichoke season, Sunday at my parents’ house is not Sunday without roasted artichokes. My father picks fresh artichokes from his garden behind the house and lights the coals until they are very hot; meanwhile my mother rinses the artichokes, spreads the leaves slightly and stuffs them with herbs, extra virgin olive oil from the mill, and a bit of salt. My father tends to the cooking, arranging the artichokes in the special pot purchased just to roast them, and watches over them as they cook 🙂 I’m not crazy about them, but my parents and my husband adore them — and to be honest almost everyone else does too — and every Sunday it’s not Sunday without roasted artichokes. You can find them sold everywhere in Naples; if you see smoke coming from a brazier in the street, it’s most likely a vendor preparing roasted artichokes.