Artichoke are good in many ways | Food & Drink | Bradenton Herald

My first encounter with artichokes was in the early 1970s, and it is still a fond memory.

I was on my way to Vinar?s, Spain, for a two-week vacation with my lovely Italian-American wife and friends and we stopped near Narbonne, France, for a late lunch.

On the menu I found Artichokes Romano and could not resist the temptation to try something new. They were simply prepared, fried crunchy and served with a fresh tomato sauce. They had creamy, delicious centers. With a good glass of French chardonnay, it was a stunning lunch.

The artichokes we find seasonally available in the United States come exclusively from California, although they originated in Southern Europe and North Africa.

The seeds of artichokes have been found in archeological excavations in Egypt that date to the first century AD.

The Greeks cultivated them and called them kaktos and passed them on to the Romans. They were a part of Naples cuisine since the ninth century and spread all over Europe after than. French settlers brought them to Louisiana and Spanish immigrants brought them to California where today Castroville proclaims itself the artichoke center of the world.

Not all of the artichoke is edible, only the heart and the fleshy part at the base of the leaves are tender enough to consume. The rest, tough leaves and the choke, are discarded. There are two basic types of artichokes, the globe and an elongated variety of Italian origin. Within those two categories are quite a few types including: Green Globe, Imperial Star and Violetto.

Because of the seasonality of this wonderful vegetable we are presented with a supply dilemma. Most agree that canned artichokes leave much to be desired, although I have included one

recipe below using them in a po-boy, but all agree that fresh are the best. The only other choice is frozen, and it seems a good alternative.

Basic preparation of fresh artichokes

n Cut the top 2 inches off the top of the artichoke

n Use scissors to cut the sharp points off the leaves

n Cook in boiling water for 40 to 50 minutes

n Remove the choke thoroughly before using

n If not using right away place in water with a little lemon juice so they will not discolor

ARTICHOKE PO-BOY

1 baguette

1 can artichokes in oil

1/2 cup olive salad (like that used for muffalettas)

10 slices Prosciutto de Parma

1 ball fresh mozzarella or 8 slices best quality you can find

Extra virgin olive oil, first cold press

Slice the baguette in half, spread with a thick layer of olive salad. Drain the artichokes and space them evenly on the bread, add the Prosciutto de Parma and the mozzarella and run under the broiler until the cheese melts and starts to turn brown. Garnish with the olive oil and serve immediately. This po-boy is much improved if it is warmed in a grill over a wood fire.

This recipe would works well with Mortadella if you cannot get a good quality Prosciutto de Parma.

FRIED ARTICHOKES OR ARTICHOKES ROMANO

6 large artichokes, cooked and quartered or 1 bag frozen

1 egg

2-3 tablespoons milk

Panko bread crumbs

Black pepper

3-4 tablespoon grated Romano cheese

Oil for frying

Heat the oil to 320 degrees. Place the egg and milk in a bowl, season with pepper and mix well. Place the panko in another bowl along with half the Romano cheese. Dip the artichokes into the egg wash, cover completely, shake off the excess and then toss in the panko. Drop a few at a time into the oil, making sure not to overfill the pot with oil or over crowed the artichokes, fry until golden brown. Remove, drain and dust again with the Romano if you like. This makes a great appetizer.

ARTICHOKE AND WHITE BEAN SALAD

This is a simple salad that is easy to prepare and quite inexpensive

1 cup artichoke hearts quartered

2 cups cooked white beans

1/2 cup chopped red onions

2-3 tablespoons julienned basil

1/4 cup good quality olive oil

Small pinch red pepper flakes

Pinch black pepper

Parmigiano Reggiano as needed

Mix the white beans, red onion, basil and olive oil, season and taste, re-season as necessary. Toss with the artichokes and refrigerate for a few hours if possible. Garnish with the Parmigiano Reggiano.

ARTICHOKES AND PASTA

This is another simple recipe that is a snap to prepare.

1 pound penne pasta cooked according to package directions

1 cup cooked artichokes cut into bite sizes

2-3 slices smoked bacon

1 chopped onion

3-4 tablespoons chopped garlic

Black pepper

Dried oregano

Parmigiano Reggiano

Cook the pasta according to package directions, making sure not to overcook it, al dente is always best. The type of pasta is not critical so if you do not like penne feel free to use your favorite. Cook the bacon in a saut? pan until crispy, then remove and drain and chop. If you are being conscious of your health remove the bacon fat and replace with a little olive oil, otherwise leave a small amount of the fat in the pan. Cook the onions for about 5 minutes, then add the garlic and cook 2 minutes more. Add the artichokes, bacon and pasta, mix well and continue cooking for 2-3 minutes more. In a large serving bowl mix all of the ingredients and garnish with the Parmigiano Reggiano.

Source: http://www.bradenton.com/2012/10/03/4223579/artichoke-are-good-in-many-ways.html

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