Carciofo alla Brace e Salsa di Carciofo e Pesto alle Erbe

**Carciofo alla Brace e Salsa di Carciofo e Pesto alle Erbe**

Carciofo alla Brace e Salsa di Carciofo e Pesto alle Erbe is a grilled artichoke dish that exemplifies the rustic, ingredient-driven cooking of Emilia-Romagna. The dish features a whole artichoke, charred over an open flame until tender and smoky, then served with a dual sauce: a velvety artichoke purée and a vibrant herb pesto. The technique of grilling artichokes *alla brace* is a tradition in central Italy, where the vegetable’s natural bitterness is mellowed by fire, yielding a creamy interior and crisp, caramelized leaves.

A great version hinges on the artichoke’s freshness and the balance of the sauces. The artichoke must be grilled to achieve a deep, even char without drying out, while the purée should be smooth and intensely savory, often enriched with olive oil and a touch of lemon. The pesto, typically made from wild herbs like marjoram or mint, provides a bright, aromatic counterpoint. At **Da Gorini** in San Piero in Bagno, Italy, the dish is celebrated for its perfect execution of this contrast, as noted by the food channel *Habemus Fame*, which praised the restaurant’s ability to elevate a simple vegetable into a complex, satisfying plate.

Regional variations exist across Italy: in Lazio, grilled artichokes might be served with a simple anchovy sauce, while in Tuscany, they are often paired with pecorino or a balsamic glaze. The Da Gorini interpretation, however, stands out for its double-sauce approach, turning the artichoke into a multi-textural experience that honors both the ingredient and the grill.