Artichoke hearts
Tender, earthy marinated or jarred artichoke hearts, best well-drained before topping to avoid excess moisture.
- Salt
- moderate
- Fat
- low
- Sweetness
- low
- Acidity
- moderate
- Heat
- none
- Moisture
- moderate
- Umami
- moderate
- Cooking requirement
- pre cooked recommended
Preparation
Usually jarred or marinated, quartered, and well-drained before topping to limit added moisture
Distributed evenly in a moderate layer
Applied before baking.
Cautions
- insufficiently drained jarred artichokes add excess surface moisture
History and cultural context
Long established in Roman and southern Italian cooking. On pizza, artichokes are most strongly associated with the quattro stagioni convention, in which four toppings occupy four quadrants of one pizza.
Traditional regions: Lazio, Campania
Usually oil- or brine-preserved rather than fresh, which is what makes them practical as a pizza topping year-round.
Where it is actually used
A fixture of the capricciosa and quattro stagioni menus found across the country.
Generally acceptedRoman artichoke cookery is a distinct local tradition in its own right, which is the wider context for its pizza use.
Generally accepted
What it is called elsewhere
- Carciofi — Italian
- Artichoke hearts — English
- Pizza capricciosa — Wikipedia
Pairs well with
- Fresh arugula (rocket)
Adds textural contrast against Artichoke hearts. Best added fresh after baking, for brightness against Artichoke hearts.
- Pepperoni
Adds textural contrast against Artichoke hearts.
- Soppressata
Adds textural contrast against Artichoke hearts.
- Guanciale
Adds textural contrast against Artichoke hearts.
- Cooked bacon
Adds textural contrast against Artichoke hearts.
- Onion
Adds textural contrast against Artichoke hearts.
Suits these styles
How it behaves on a pizza
How preparation changes what this ingredient contributes to the bake and the flavour.
- Artichokes and other jarred vegetables: the water problem
Jarred and marinated vegetables are stored in liquid and have absorbed it. On a pizza that liquid comes back out during the bake, and it goes downward. Draining is not enough on its own — they need patting dry, and ideally a brief roast.