Scappi's Carciofi (Cold Prepared Artichokes)

Original

Scappi includes multiple artichoke preparations in his credenza (cold sideboard) menus. Scully's translation (2008) is the standard English source. Artichokes appear in both Book II (raw preparations) and Book IV (cooked preparations).

My Redaction

Helewyse de Birkestad (medievalcookery.com) may have translated relevant Scappi recipes. Check her index under "Recipe Translations." Source: medievalcookery.com/helewyse/

For hospitality service: Trimmed artichoke hearts dressed with oil, vinegar, salt, and spices. Inherently finger food. Canned/jarred artichoke hearts are a practical substitute for fresh — just dress with period-appropriate spicing.