I love artichokes, they are so good, full of antioxidants (one of the highest reported for vegetables), vitamins and studies have shown that artichokes aid digestion and liver function.
For this recipe I bought the violet ones, a variety cultivated in Sardinia, they are so tasty and incredibly tender despite the thorns. Please be careful when you clean them, I would say, manage them with care for the sake of your hands. But believe me, they are completely worth taking the risk 😉