ahhhh.
you can't get them here like you can get them there. my mother in law made them perfectly: peel off the outer leaves, then soak in water w/ lemon juice and let fry in olive oil w/garlic for half the day. wow. i tried it as soon as i got back to the states but you can't do it with the huge ones here.
also----does anyone make eye of round sandwiches? or tomato sandwiches?

Micio, those artichokes sound awesome!:p

I love eye of round sandwiches, because the eye of round is a lean cut and is ideal for a light sandwich. I have had my Italian friend cook a roast in a variety of ways but I feel a dry roast simply makes this cut tough and hard. It should usually be cut across the grain, and never overcooked.

The best sandwich recipe my friend cooks up is by putting a jar of hot and sweet Italian peppers with the eye of round roast and slow cooking at a low temperature for about 10 hours. She then shreds up the cooked meat and stuffs it in a Filone (which is somewhat of a long crusty country loaf made with unbleached flour) with just a little mozarella, and puts it in the oven so as to melt the cheese over the meat. Absolutely yummy! :p

you just cut the eye of round in very thin slices or have the grocer thin slice it; then fry for less than a minute on both sides.

Don't talk about red meat, i gave it up for lent. Its torture!

Try DaGigetto's deep fried flattened artcihokes alla Gerusaleme in the Jewish ghetto near Teatro Marcello in Rome!