Salads. More salads. Nothing but salads. It’s still a mystery how Caravaggio managed to survive on them for months.
Ah, good old Pandolfo Pucci… generous with his prayers, but not exactly with his wallet. During his early years in Rome, the young Merisi was placed on a near-starvation diet. In exchange for room and board at Pucci’s modest clerical boarding house, Caravaggio painted religious reproductions.
According to the artist himself, leafy greens made up his breakfast, lunch, and dinner. It’s no wonder he nicknamed his host “Monsignor Salad”.
Things did eventually get better for him, though not without their fair share of drama. But that’s a story for another day (and one we’ve already explored in another post).
But it wasn’t just salad that got under Caravaggio’s skin — artichokes also triggered one of his most infamous spats. This particular episode played out at the old “Osteria del Moro”, near Rome’s Piazza della Maddalena. There, a waiter named Pietro da Fusaccia served him eight artichokes: four cooked in oil, four in butter. When Caravaggio asked which were which, the waiter, apparently in a rush, replied: “Just smell them you’ll know”. And from there, well, God help him. Caravaggio hurled the plate at the man’s face, slightly wounding his cheek, and reached for his sword. Thankfully, someone stepped in just in time to prevent things from escalating further.
This episode is documented in a complaint Fusaccia filed on April 24, 1604. Another eyewitness, Pietro Antonio de Madii, claimed the waiter first said “I don’t know”, then sniffed an artichoke himself, clearly not the smartest move with Caravaggio seated across the table.
Inspired by these culinary tales, we created a dish blending flavors from Lombardy (Caravaggio’s birthplace) and Rome (where his legend unfolded).
As always, our recipes are personal interpretations — reflections of the moods, imagery, and energy we draw from cinema, art, and music. They’re our creative takes, whether you agree with them or not. They’re creative reflections we hope you can connect with.
Below you’ll find the instructions for 2 servings.
CRISPED POLENTA MEDALLIONS WITH A MELTING CHEESE FILLING
Preparation time
30 minutes (+30 to cool and firm the polenta).
Cooking method and timing
Cook in a nonstick pan on the stove for 10 minutes, then on a nonstick griddle for about 15 minutes.
Storage
Polenta medallions don’t keep well for more than a day, so it’s best to cook and enjoy them when they’re still piping hot.
Ingredients
– 300g water;
– 50g instant cornmeal (organic);
– pinch of iodized salt;
– 3-4 slices of high-quality organic Edam cheese.
PAN-SEARED ARTICHOKES WITH A CRISPY OVEN-GRATIN FINISH
Preparation time
1 hour 15 minutes
Cooking method and timing
On the stove, cook in a stainless steel pan for 10 minutes.
Then, cook on the stove in a nonstick pan for about 15 minutes.
In a static (conventional) oven at 200°C (392°F) for 20 minutes (10 minutes per side).
Storage
The artichokes don’t keep well for more than a day, so it’s best to cook and enjoy them when they’re still piping hot.
Ingredients
– 4 Romanesco artichokes;
– 1 lemon;
– olive oil, to taste;
– gluten-free breadcrumbs, to taste;
– iodized salt, to taste.
Note: if you have celiac disease, any ingredient at risk of cross-contamination must be certified gluten-free.
Useful tips before getting started in the kitchen
- The artichoke has long been known for its liver-supporting properties, thanks to cynarin, a powerful polyphenol known to help protect liver cells.
It also contributes to reducing bad cholesterol and triglycerides, contributing to cardiovascular health.
Nutritionally, artichokes are a powerhouse. They’re rich in vitamins A, C, E, and K, as well as a range of B vitamins including B1, B2, B3, B5, B6, and B9. They also provide a good amount of protein and minerals such as potassium, phosphorus, magnesium, calcium, and iron.
However, artichokes aren’t recommended for those with gallstones or for nursing mothers.
- For this recipe, we’ve chosen the Romanesco artichoke, also known as “mammola” or “cimarolo”. It’s round and compact, with a small opening at the top. The outer leaves, technically called bracts, are green with violet highlights. Compared to other varieties, this one stands out for being especially tender and completely thorn-free. Romanesco artichokes are in season from January through May, but the best time to harvest them is between March and April.
When buying artichokes, freshness is key. Look for firm ones with tightly closed tips and tough outer leaves, free of spots or discoloration. The stem should also feel firm, without any soft or yellowed areas. Medium to small-sized artichokes are generally your best bet.
- As we mentioned in the intro to our Cooking section, most of the recipes we share are plant-based, but not exclusively. The journey to mindful eating isn’t a straight line, it’s more like a winding road. Every twist brings new discoveries, fresh insights, and chances to push ourselves to learn more and improve our health.
No matter what eating style you follow, we believe common sense is just as important as following official guidelines from the Ministry of Health. It might sound obvious, but with all the risks tied to eating too much unhealthy food, it’s worth saying again. The ancient Greek poet Pindar put it perfectly: “There is measure in all things; the key is to understand it”. Moderation and balance, the heart of his message, are still as relevant today as ever.
For the melty center in our polenta medallions, we used a little cheese, not too much, but the good stuff. And by good, we mean not just tasty, but made with care for the environment and animal welfare.
It’s no secret that eating too many animal products, ultra-processed foods, or fast food isn’t great for you. We’d love to hear your thoughts, drop a comment below and join the conversation!
Side note
Digitalis Purpurea® reminds you that the nutritional information provided in this article is not a substitute for professional medical advice. Each individual has unique physiological needs that should be evaluated by a qualified healthcare provider, particularly in cases of deficiency or illness.
All content in this article is intended for informational purposes only and does not constitute medical advice or any form of treatment recommendation.
Instructions
1.
Start by pouring 300 grams of cold water into a small, high-sided nonstick pan. Add a pinch of salt, then bring the water to a gentle simmer, look for small bubbles forming along the pan’s bottom before they break the surface. This is your cue that the water is ready for the cornmeal.
Next, slowly sprinkle 50 grams of instant cornmeal into the water over medium heat. As you add it, keep stirring vigorously without stopping until all the cornmeal is in. Don’t dump it all at once, otherwise, you’ll get lumps that are tough to break up, and nobody wants to throw it all away!
Once it’s all mixed, lower the heat and let the polenta cook for about 10 minutes. Stir it every now and then to keep it from sticking. Give it a taste and add more salt if needed.
When it’s ready, spread the polenta evenly onto a sheet of parchment paper placed on a heat-safe flat surface, like a cutting board. Let it cool completely and firm up before you move on.
2.
While you’re prepping, have a large stainless steel pan filled with cold water heating on the stove.
Before you start handling the artichokes, put on some gloves to keep your hands and nails from turning black. Begin by peeling the artichokes: strip away the toughest outer leaves, keeping only the tender heart. Next, chop off most of the prickly tips with a firm cut. It might seem like a waste, but this step is key to avoid biting into those tiny inner spines. Even the “mammola” variety, which usually has fewer spines, still has a few.
Peel the stem to remove the tough outer layer, and trim it where the stem starts to get tender. Whether you leave the stem attached or cut it off is totally up to you.
Then, slice each artichoke in half lengthwise. Use a spoon to scoop out the “choke” or “barba” — that fuzzy, inedible center. You definitely don’t want to eat it, as it’s bitter and can leave an unpleasant prickly feeling on your palate.
Repeat this process with all your artichokes. But here’s a crucial tip: as soon as you finish prepping one, rinse it off and drop it into a bowl of cold water mixed with lemon juice. This will keep them from turning too dark while you work.
Once your water is boiling, add a pinch of salt, then gently add the artichokes. Let them simmer over medium heat, covered, for about 10 minutes.
3.
Once your artichokes are cooked, drain them really well and gently place them in a nonstick pan. Drizzle with some olive oil — not too little, but don’t overdo it — and sprinkle with a pinch of salt.
Cook them over medium heat for about 15 minutes, uncovered. Be sure to turn them halfway through without snapping the stems if they’re still attached at the base.
While they’re cooking, go ahead and preheat your oven to 200°C (392°F) with the fan off, set for a conventional bake.
4.
After cooking the artichokes in the pan, let them rest for a couple of minutes. While they’re still warm, give them a good coating of quality breadcrumbs, then lay them out on a baking sheet lined with parchment paper. Grab a teaspoon and drizzle a few drops of olive oil over each one. Pop the tray in the oven for about 20 minutes, turning the artichokes halfway through so they brown up beautifully.
When they’re done, take them out and set them aside. Keep the oven door closed, you’ll need that leftover heat in just a bit.
5.
Now, let’s circle back to the polenta, which should have set nice and firm by this point. Using a round cookie cutter (ours is about 7 cm across), cut out several circles. On each one, place a small piece of Edam cheese, just enough, though, because you don’t want it spilling out when it melts. Top each cheese-covered circle with another polenta round and press them together gently, just enough to hold.
Drizzle a bit of olive oil on a nonstick griddle. Using a spatula, carefully place the polenta medallions on the hot surface. Cook them for about 15 minutes, flipping halfway through so both sides get golden and crispy. The cheese inside will melt perfectly, binding everything together.
Flipping these isn’t easy at all since the layers may pull apart, but don’t worry, that rustic, slightly imperfect look is actually what makes this dish so unique.
While the polenta’s cooking, pop your artichokes back into the oven for a few minutes to warm them up before serving.
6.
Now that both parts are ready, it’s time to assemble the dish. We like to keep things simple, just like in the photo below.
But honestly, feel free to get creative! Maybe serve it over a bed of fresh salad greens for a pop of color and freshness. Don’t hold it against us, Caravaggio!
This recipe is delicious, perfectly tempting, and has just a hint of sweetness that ties everything together. Yes, there are a few steps, but don’t let that scare you, they’re all pretty straightforward and quick. A little planning goes a long way. Trust us, it’s totally worth it.
We’d love to hear your thoughts in the comments and are here to answer any questions you might have. Thanks so much for spending some time cooking with us!
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