Jan
2007

ARTICHOKES

In 77 A.D., the Roman naturalist Pliny called the artichoke one of earth’s monstrosities. This comment had little effect on his countrymen, as the artichoke, originally developed in Sicily, may well be the patron vegetable of Rome. Come springtime, especially in March, this bulbous, oddly beautiful vegetable appears everywhere in the ancient city. In Rome and other Italian cities, the smell of artichokes sauteing in hot olive oil and garlic pervades the market streets. These carciofo all Guidia, or Jewish-style artichokes, make for perfectly messy and delicious street food.

 

With its spade-shaped head of tough green leaves, the artichoke is a member of the thistle family. ┬áDon’t be intimidated by its shape, artichokes are simple to prepare and delicious in both flavor and texture. Artichoke hearts have a certain smooth meatiness, which make them ideal for grilling. The outer leaves of an artichoke are actually indigestible, but the more tender of these outer leaves can be steamed and drizzled with a little extra-virgin olive oil and lemon.

Recipe Suggestion: Malloreddus with Artichokes and Salsiccia Di Mirto