The artichoke is as Roman as the toga.

Wander down any Roman side street during those days when winter turns into spring, and you’ll see trucks full of artichokes making their deliveries at restaurants, shops and markets.

Eat them deep-fried and speckled with large grains of sea salt, stewed over time with mint and garlic, baked into pasta and covered in cheese or sprinkled over pizza. Buy them marinated if you want to take them home or fresh and right out of a farmer’s hand at the Mercato Testaccio, an open-air food market in one of Rome’s least-traveled neighborhoods.

P is For Porchetta