Artichoke Basille Pizza

This New York mini-chain is known for its eponymous “Artichoke slice”: essentially a pound of butter & heavy whipping cream on a puffy NY style crust. That slice is best left to disoriented late night revelers existentially adrift in a sea of confusion & drowning in a meaninglessness they are too unaware to grasp (they will regret it in the morning). Skip past it for Artichoke’s thin square “grandma” slice. This more traditional slice is slow cooked in olive oil for a 40 minute bake and consequently has a flavorful well-done crust. There’s more than a little dark char on the edges, so this is definitely not for those who avoid “burnt” pizza. It’s quite crisp and, despite its large size, will stick straight out when held (rather than sag/flop). Thus, this slice is very much best enjoyed crisply right out of the oven, as it will get too solid/crunchy after a bit of rest. Pictured here is @artichokepizza’s #margherita - a quality slice.

October is New York Pizza Month here at @joey_pepperoni67. For #NewYorkPizzaMonth and my other NY pizza reviews visit: