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Aliter carduos elixos (Artichokes with Spiced Sauce)
Aliter carduos elixos (Artichokes with Spiced Sauce) is a traditional Ancient Roman recipe for a dish of boiled artichokes served drizzled with a spiced dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Artichokes with Spiced Sauce (Aliter carduos elixos).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter carduos elixos: piper, cuminum, liquamen et oleum.
Translation
Another recipe for boiled cardoons: Pepper, cumin,
liquamen and oil
The plant referred to here is probably the Cardoon,
Cynara cardunculus (also known as the artichoke thistle, cardone, cardoni, carduni or cardi), which is a thistle-like plant of the Asteraceae (aster) family. This is the fore-runner of the Globe artichoke and for culinary purposes Globe artichokes can be substituted. However, it's the stems and leaf bases of the cardoon that are consumed rather then the flower head (as for artichokes).
Method:
Remove the outer leaves from the artichokes then trim off any spiny tips and remove the chokes (if present). Whisk together the olive oil and fish sauce. Arrange the artichokes upright in a small pan, cover with lightly-salted water and add the lemon juice to preserve the vegetable's colour. Bring to a boil and continue boiling until the artichokes are cooked and tender (about 25 minutes).
Combine the spices in a mortar and bland to a powder then combine with the fish sauce and the olive oil. When the artichokes are ready remove from the pan, arrange on a plate and drizzle the spiced olive oil sauce over the top. Serve immediately.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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