Artichokes are practically synonymous with Roman dining, but they are a relatively new arrival there, having landed sometime in the Renaissance, when they were mainly consumed by members of the Jewish community escaping the Spanish Inquisition in Southern Italy. They have a much longer history in Sicily, where they have been prized for centuries for their medicinal benefits as well as their deliciousness; today, Sicily is one of Italy’s main producers of artichokes. While some preparations use the whole thing (artichokes roasted in hot embers, for example), many others, like insalata di carciofi e bottarga (see page 154), use only the tender inner leaves, hearts, and peeled stems. To prevent wasting the trimmings from such precious produce, use them in this Sicily-inspired digestif.