4 finocchi giudia Recipes

fennel bulbs (sometimes called anise), olive oil, garlic cloves, vegetable broth or water

fennel bulbs, trimmed but leaving the root end intact, unsalted butter, cut into small pieces, shallot, thinly sliced, fresh parsley, minced, sea salt, grana padano (1/2 cup) or 1 1/2 oz parmesan cheese, coarsely grated (1/2 cup), fresh parsley, grated for garnish

young artichokes, fresh lemons, salt, freshly ground black pepper, olive oil, grated pecorino romano, for garnish