Artichoke & speck from Polpo: A Venetian Cookbook (of Sorts) (page 47) by Russell Norman

  • tinned artichokes
  • speck (Italian)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 28, 2015

    p. 47 - What a delightful bite these make! My tinned artichokes were pretty hefty so I cut them in half before wrapping in the speck. We especially loved the smokiness of the speck contrasting with the bright, fresh flavour of the artichoke. A drizzle of evoo tied everything together nicely. Another hit well worth repeating…I’m really feeling the urge to host a cocktail party on the deck!! Cin cin! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9542752#9542752

  • L.Nightshade on April 23, 2015

    Yes, it would be a bit of an exaggeration to me to say I completed another “recipe” in this book, as there was absolutely nothing to it. But I had little bits of speck leftover, and a few remaining jarred artichokes. Mine were not merely baby artichokes, but more like preemie artichokes. Fitting, however, as I only had small pieces of speck left. A nice little bite!

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