On 3/30/2021 at 5:22 PM, Chris Hennes said:That's really interesting about the lack of artichoke pizza on all those menus. I wonder why not? It just doesn't seem that outlandish to me to want to put artichokes on pizza. I mean, grilled artichokes are a thing, so it's not like there's a problem with high heat. And as you suggest, I'm making white pie, not a tomato sauce variety, so it's not a disagreement with tomatoes stopping it. Too much liquid?
I would not call it common but certainly not unusual. Motorino in Willamsburg had it on their menu early on. It is posted in one of the SeriousEats reviews. And why I initially went there. Napoli/neapolitan style pizza is not a favorite of mine. Off the regular menu now but might be in the 'daily pie' special.
Very common in Rome. I lived in Rome 1984-85. On a student budget I lived on street pies, al taglio. Cut by the kilo. Fridays night a walk to Trestevere for wood fired knife and fork pies before the discoteca. We tried a few places but agreed on one we all liked because of customizing. Artichoke, olive, porcini, gorgonzola. Might have been Da Poeta but looks different and high end now inside. Same outside. Maybe new owner.
A few more from my kitchen... 
Similar but never exactly the same. Bigger pic is brunch pizza with cracked eggs.
