7 Vegetables Italians Do Best, and 20 Ways to Make Them

If you get stuck on the tomato when you think about Italian cooking, well, Italians do do the tomato really well.

But the Italian vegetable treatment goes well beyond the pomodoro: Italian cooks do a whole lot of vegetables—like broccoli rabe and cardoons and artichokes and cabbage and celery—better than just about anybody else, making them taste even more like themselves. (And when things come into season, they really celebrate them, with whole festivals devoted to fava beans and artichokes.) It’s one of the things we love most about Italian cooking (maybe even more than the cheese. Well… maybe not).

Here are 20 recipes for cooking veg all’italiano:

Broccoli rabe:

Olive Oil-Braised Broccoli Rabe

Olive Oil-Braised Broccoli Rabe

Pasta with Broccoli Rabe and White Bean-Anchovy Sauce

Pasta with Broccoli Rabe and White Bean-Anchovy Sauce

Broccoli Rabe, Potato and Rosemary Pizza

Broccoli Rabe, Potato and Rosemary Pizza

Artichokes:

 Tarragon-Lemon Aioli Served with Grilled Artichokes

Tarragon-Lemon Aioli Served with Grilled Artichokes

Stuffed Artichokes

Stuffed Artichokes

Artichokes with Parsley and Preserved Lemon Pesto

Artichokes with Parsley and Preserved Lemon Pesto

Vignarola (Roman Spring Vegetable Braise)

Vignarola (Roman Spring Vegetable Braise)

Heart of Gold

Heart of Gold

Baby Purple Artichokes Fried in Olive Oil

Baby Purple Artichokes Fried in Olive Oil

Olives:

Viana La Place's Umbrian Black Olive Panino

Viana La Place’s Umbrian Black Olive Panino

Sicilian Green Olive Salad

Sicilian Green Olive Salad

Celery:

Marcella Hazan's Braised Celery with Onion, Pancetta, and Tomatoes

Marcella Hazan’s Braised Celery with Onion, Pancetta, and Tomatoes

Italian Celery and Mushroom Salad

Italian Celery and Mushroom Salad

Mushrooms:

Roasted Mushroom Salad

Roasted Mushroom Salad

Mushrooms with Caramelized Shallots and Fresh Thyme

Mushrooms with Caramelized Shallots and Fresh Thyme

Cabbage:

Waverley Root's Agrigento Red Cabbage with Black Olives and Capers

Waverley Root’s Agrigento Red Cabbage with Black Olives and Capers

Marcella Hazan's Rice and Smothered Cabbage Soup

Marcella Hazan’s Rice and Smothered Cabbage Soup

Buckwheat Pasta with Charred Cabbage, Speck, and Provolone

Buckwheat Pasta with Charred Cabbage, Speck, and Provolone

Fennel:

Spring Fennel & Dandelion Green Slaw

Spring Fennel & Dandelion Green Slaw

Fennel and Blood Orange Salad

Fennel and Blood Orange Salad

This article was written by Caroline Lange from Food52 and was legally licensed through the NewsCred publisher network.

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