By Barbara Beltrami
If they had a beauty contest for vegetables, I think the artichoke would win. It’s such a pretty veggie, so flower-like and mysterious with its closed leaves and well-hidden heart deep in its center. Actually a member of the thistle family, it is more specifically known as a globe artichoke and unfortunately is as difficult to find as it is to prepare, but well worth the effort ultimately.
A good artichoke feels heavy, its leaves are tightly closed and squeak when you squeeze it. Because it is such a special veggie, it can be steamed and eaten with a simple lemon and butter sauce; on the other hand, because it has such an interesting construction, it lends itself beautifully to a breadcrumb, garlic and olive oil stuffing in between the leaves. Or when in Rome or not in Rome, do as the Romans do and braise it in white wine, garlic, lemon juice and olive oil and season it with a generous sprinkling of fresh parsley.
Prepping and Steaming an Artichoke
YIELD: Makes 4 servings
INGREDIENTS:
Juice of one whole lemon
4 globe artichokes
4 slices lemon
4 garlic cloves
1 fresh bay leaf
DIRECTIONS:
Fill a large bowl with cold water and lemon juice; as you prepare the artichokes as follows, place them in the lemon water to keep them from turning brown. With a kitchen scissor, cut off the thorny tips of the outer leaves. Using a serrated knife slice about 1 inch off the tip of the artichoke. Pull off any small leaves at the base near the stem. Cut off an inch or so at the bottom of the stem, and using a vegetable peeler, remove the tough outer skin.
Alternatively all but an inch or so of the stem can be removed and peeled and cooked separately. Gently prying the leaves open, run the artichoke under cold water. Set up a pot large pot with about 3 inches water and a steamer basket. Place the lemon, garlic and bay leaf in the water and bring it to a boil; stand the artichokes in the steamer basket, cover and simmer for about 30 minutes, until outer leaves can be easily pulled off. Serve hot, warm, at room temperature with melted butter or hollandaise sauce.
Eating an artichoke
Pull off a leaf; gripping it between your thumb and forefinger, dip it in butter or sauce. Bite down on leaf and scrape away tender pulp with your front teeth. Discard leaf. Continue with each leaf until you get to the tender inner leaves with the purple tips; eat only the light-colored parts. With a spoon or knife, scrape out and discard the fuzzy inedible choke that covers the heart, which is the best part of all and well worth all that preliminary work. Cut the heart into quarters and dip it into the sauce. Enjoy.
Stuffed Artichokes
YIELD: Makes 4 servings
INGREDIENTS:
½ cup unflavored breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
DIRECTIONS:
Preheat oven to 375 F. In a medium bowl combine breadcrumbs, grated cheese, garlic, parsley, 3 tablespoons of the olive oil, salt and pepper. With the heel of your hand, press down on artichokes to force leaves to separate and open a little. Divide breadcrumb mixture into 4 equal portions and stuff each artichoke between leaves and in central cavity; drizzle with remaining olive oil.
Wrap each artichoke in aluminum foil, place in baking dish and bake for 30 minutes; remove foil and bake another 10 to 15 minutes until browned and tender. Eat as in Eating an Artichoke but be sure to scrape away and discard fuzzy choke. Serve with rustic Italian bread and a tomato and mozzarella salad.
