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	<title>The Artichoke Blog &#187; artichoke preparation</title>
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	<description>On Italian Artichokes</description>
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		<title>Artichokes in Venice</title>
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		<pubDate>Tue, 08 Dec 2009 18:04:17 +0000</pubDate>
		<dc:creator>mikey</dc:creator>
				<category><![CDATA[Artichoke Recipes]]></category>
		<category><![CDATA[Facts]]></category>
		<category><![CDATA[artichoke preparation]]></category>
		<category><![CDATA[artichoke recipes]]></category>
		<category><![CDATA[artichoke varieties]]></category>
		<category><![CDATA[artichokes in venice]]></category>

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		<description><![CDATA[Venezia I just got back from 2 weeks in Venice. This obsession with artichokes started in Venice where, in the most part, they don’t even worry about the leaves and go straight to the heart. Here they use the fondi (bases) of the artichoke. Some artichokes are left on the plant a little longer than [...]]]></description>
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