Fondos de carciofo

Fondi di carciofo translates from Italian as "artichoke bottoms", and in the culinary context, it refers to the fleshy base of the artichoke when the leaves and the choke (the hairy inner part) have been removed. In Venetian cuisine, the fondi di carciofo are prepared by simmering or frying them until they're tender and flavorful. They might be seasoned simply with herbs, olive oil, and salt, or they might be incorporated into more elaborate dishes. The tender base of the artichoke has a unique, slightly nutty flavor that is highly prized in regional cooking.