andrei petrovich, here we have green, and there is also. .. what is typical roman, typical roman, includinge artichoke flowers, i had something where whole flowers were fried, no, what did they do, what did they do, elena vasilyevna, they don’t remove these top ones petals, as i just did, he is refueling, now i will show, i will show, i i’ll show you this, i’ve already chopped the parsley and garlic, season it with parsley and garlic here inside. so then, well , a little olive oil is poured in, but in principle it is prepared like the one you were talking about, it is dropped into boiling oil in a large amount of olive oil, it opens up like this, and like color, then you start breaking off these petals, and we didn’t know, we were gnawing just like that, no, no, we didn’t break anything off , they were biting everything from this huge flower, the edge was denser, this... this part was softer, you bite off, throw away, bite off, throw away and the deeper you go, you can cook it on the grill in the same way and eat it in the same way, the artichoke season has begun, the season is not in russi