Carciofi ritti is a traditional dish originating from Tuscany. The dish is usually made with a combination of artichokes, lemon, olive oil, pancetta, garlic, shallot or onions, celery leaves, white wine or vegetable stock, and parsley sprigs. The artichokes are cleaned, trimmed, and rubbed with lemon.

The pancetta, garlic, shallots, celery leaves, and artichoke stems are sautéed in olive oil until the fat has melted off the pancetta. The artichokes are arranged with the cut side up in a large frying pan so that they remain upright. The pancetta mixture is spooned in the center of each artichoke and white wine is poured into the pan so that it reaches the artichokes halfway up.

The dish is simmered for about half an hour or until the artichokes become soft. They can be eaten on their own, garnished with parsley, or served as an accompaniment to roast meat dishes.