Artichokes had made it to the top of my to-eat-in-Italy list based on all that I had read about Roman cooking. I didn’t know how they were prepared or why these ornery little vegetables were quite so special but thought I’d be able to figure it out, or at least develop a theory, after a bite or two.

Checking into our Airbnb in Rome, a fifth-floor studio in Trastevere, accessible via a narrow spiral staircase, I was delighted to learn our host was also a “foodie”. As I ran through my to-eat-in-Italy list, he stopped me at artichokes. “You’re too late. The season is over.”

I’m all for eating seasonally—except when it keeps me from checking things of my list!

Apparently artichokes fill market stalls during the winter and early spring months and I had missed the boat. While I’ll have to go back for the real deal, Tasting Rome has a recipe for an artichoke spread inspired by the dish I had been so eager to try. When you see carciofi alla romana on menus, it means the artichokes have been cooked in olive oil, garlic and herbs. When you see carciofi alla giudia, a preparation synonymous with the Jewish Ghetto, it means the artichokes have been fried twice and seasoned with salt. This spread is inspired by the first preparation.

In reading more about artichokes, though I discovered something so interesting. Artichokes are a member of the thistle family, those bright and spiky purple flowers, and thus if you let an artichokes bloom, it sprouts a similarly bright and spiky purple flower!

Since artichokes are a member of the thistle family and their sharp leaves have pricked me on more than a few occasions, I’ve adapted the recipe from Tasting Rome here to use canned artichokes.

Though I love spinach and artichoke dip, I cringe when I think about the sour cream and cream cheese that go into it. This lighter olive-oil based version is a winner and will forever be on my to-make-for-parties list.

Olive Oil Artichoke Dip

1 can artichokes
1/4 cup extra virgin olive oil
1-2 garlic cloves, smashed
1/2 bunch mint
1/2 cup grated pecorino cheese
2 tablespoons fresh lemon juice
Salt and pepper, to taste

Blend all ingredients together and serve with crostini, chips or vegetable crudités.