January 10^th 2012By Tamar Genger MA, RD

This recipe come from Lisa Rubin, she lives in Rome and taught me how to cook this amazing Jewish Roman delicacy. If you are not up to using the whole artichoke you can take a bag of frozen artichokes and put saute them in a pan of about 1 tablespoon hot oil. When they turn brown, sprinkle some bread crumbs and salt and pepper. They are not the same, but still very good and they sit well so you can serve them on Shabbat lunch.