Preparation

• Clean the artichokes and keep only the heart, discarding most of the outer leaves. On a kitchen cutting board, remove the stems, the thorny part, and cut into strips. Place the cleaned artichokes in a bowl with water and lemon to prevent them from turning black.

• Then melt the butter in a casserole and sauté the finely chopped onion and diced carrot together. Add the artichokes and half a glass of water. Cover with a lid and cook for about fifteen minutes.

• Add the diced tomatoes and continue cooking for another fifteen minutes. Meanwhile, bring a pot of water to a boil. Pour the gnocchi when the sauce is ready.

• Wait for the gnocchi to float and use a slotted spoon to place them in a preheated soup bowl. Season with the sauce and finally serve the gnocchi with artichoke sauce steaming hot on plates.

• As you can see in the image, there are also olives, which I, as a good Apulian, never fail to include. I find them appropriate, and to be honest, I used extra virgin olive oil for sautéing. The original Lazio recipe, however, calls for butter and does not include olives.