Traditional Roman Lunch at Osteria Fratelli Mori

Pro tips

• Blanch artichokes before frying to ensure tender centers and crispy exteriors without burning.
• Ice-bath puntarelle after slicing to achieve the signature tender curl and refresh bitter flavors.
• Use high-quality anchovy fillets packed in oil; they dissolve into the pasta butter for silky, umami-rich sauce.
• Serve all components immediately after preparation — fried artichokes soften and puntarelle wilts quickly.

Substitutions

• Puntarelle → radicchio or endive (similar bitterness and crisp texture)
• Anchovy fillets → high-quality canned anchovies or paste (adjust quantity to taste)
• Young artichokes → baby artichokes or larger ones trimmed to hearts (extend blanching time as needed)

Storage & make-ahead

Fried artichokes keep refrigerated up to 2 days and reheat well at 375°F for 5 minutes. Puntarelle salad and anchovy butter pasta are best served fresh.

What are puntarelle and how do you prepare them?

Puntarelle are the tender inner shoots of Catalonian chicory. Slice thinly, soak in ice water to curl, then dress with anchovy vinaigrette just before serving.

How do you fry artichokes until crispy?

Trim artichokes, halve lengthwise, blanch 5–7 minutes until tender, drain well, then fry in 350°F oil until golden and edges crisp.

Can you make this meal at home?

Yes — source fresh young artichokes and puntarelle (or substitute with radicchio), and use quality anchovy fillets and butter for the pasta.

What wine pairs with this Roman lunch?

Dry white wines like Pinot Grigio, Vermentino, or local Roman whites complement the fried vegetables and anchovy-forward pasta.

Is puntarelle available year-round?

No — puntarelle are a winter-to-spring vegetable, typically November through April. Substitute radicchio or endive in other seasons.