Sicilian term for squash.
Small artichokes or artichokes hearts, often marinated in olive oil.
“Lion’s teeth.” Dandelion greens, boiled or used in salads.
Artichoke, widely used vegetable, baked, stuffed with breadcrumbs and seasonings, marinated and served cold, and cooked in stews. Carciofi alla giudea (“Jewish style”) are baby artichokes that are fried crisp.
Green (or yellow) beans in their pods, notably string beans, usually boiled and served cold or stewed with tomato, garlic and herbs.
Apulian fava bean and wild greens soup or purée.