SAVEUR magazine brings you several classic antipasti recipes, including sweet peas with prosciutto and braised artichoke hearts with mint.
In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats. Get the recipe for Chicory in Anchovy Sauce »
In this creamy dish, the fennel is braised in milk until it becomes tender.