February to April is artichoke season. Carciofi alla romana (braised) and carciofi alla giudia (fried) are Roman specialties.
The Jewish Ghetto (around Portico d'Ottavia) has the best carciofi alla giudia. Try Nonna Betta or Sora Margherita.
Match with a glass of Roman white (Frascati Superiore) for the full experience.