Artichokes (Cynara cardunculus)
There is something about artichokes that I absolutely love! What is so special about those delectable leafy globes? How can the petals from this plant’s bud taste so luscious, even with a simple olive oil and balsamic vinegar dip? Beyond the taste, perhaps it’s also about remembrances from my childhood’s family outings to my maternal grandfather’s country house in Sicily. Surrounded by fields of wheat, fruits and vegetables as far as the eye can see, hills covered with vineyards and lemon orchards, a river and even a chicken coop, the simple stone house with its charming outdoor area was the perfect setting for our family’s frequent food feasts. The open pit with an outdoor brick oven was ideal for roasting fish (often mackerel), eggplants, potatoes and, of course, the ubiquitous artichokes (Italy is the world’s top producer of this perennial thistle). And let’s not forget the home made maccheroni with the sweetest, freshly made tomato sauce. After a day of playing in the fields and down by the river with the cousins, the tantalizing fragrance of fresh roasted food was simply irresistible. Even though we would munch on whatever we could “harvest” throughout the day — whether by climbing fruit trees or picking grapes from the vines — we were always ready for our main meal. We ate really well and were fortunate to learn about delicious, wholesome, and nutritious food at an early age.
Recently, while shopping for produce, I could not resist the jumbo artichokes that beckoned from a large wicker basket. I took home five beautiful green globes which inspired me to prepare a delicious dish, as follows. First, boil the artichokes in water with lemon juice, salt and bay leaves. Once they have cooled down, by placing them in cold water, cut the artichokes in perfect halves through the middle, and scoop out the choke and small center leaves. The halves can then be pan-seared in olive oil and balsamic vinegar or grilled, and their center stuffed with sautéed chopped vegetables, a soffritto of shallots, mushrooms, sweet peppers, garlic, bread crumbs, and herbs. When ready to serve, sprinkle the artichokes with a simple dressing of lemon juice, olive oil, garlic, parsley, lemon zest, and salt & pepper. Delizioso!
