This vegetable was a favorite during
our holidays. My mother would always have them on the table. It would not be a
complete holiday dinner without them. My dad’s family served it, but not my
mother’s family.
There's another question I should have asked my
mom, and never did is “why. “ I guess I
could ask my mother’s brother, but I doubt if he would know.
The Artichoke – is a root vegetable,
a green vegetable like the flower of a thistle. The choke is the heart of the artichoke and is typically pickled and
jarred. In its fresh state, the choke can be tough to eat. However, if steamed it
is moist, meaty, and tender.
Artichokes are grown in California
from March until May. When picking one to buy, you want to pick the heavy ones
that have thick clumps, and green, not brown leaves, which is
a sign of an old artichoke.
The artichoke is a delicious
vegetable and a must have for the holidays, at least in our home. Actually, I cannot remember a
holiday without them. Nona,
my dad’s mom and her family introduced them to my mom. Because my dad loved
them, mom became a pro at making Stuffed Artichokes. I could not wait for a holiday because I knew
I would be able to have one, my brother never did acquire the taste, nor has my family, except for my 3rd son.
There are many different ways to make
artichokes. I know of two ways to stuff them. Some cooks stuff each individual
leaf with breadcrumbs. I believe my family's way is easy, takes less time, and is very tasty. Of course I would think that way. eh? That is the taste I know. In the past I have tasted the individual stuffed leaves with breadcrumbs, along with the pickled hearts, but my favorite is my family's recipe.
At the end of this post, you can find the
recipe.
Artichokes take time to eat. Once the artichoke becomes soft from
being steamed, you pull the leaves off by the tip. Dip the bottom into melted
butter, and use your teeth to pull off the flesh and butter. Throw away the
leaf when you are done. The very best part of the artichoke for me is when I am
down to the stuffing sitting on top of the heart.
I
love to eat the stuffing of parsley and garlic and finish it off by eating the
heart of the artichoke. Another way I like, is
to put a small amount of fresh parsley stuffing with a piece of the heart on
your fork. It is" la-Bella vita!" I take small bites to make it last longer. Served with a glass of homemade red wine, I am in heaven.
Today
I see artichokes in the produce section often. They are not
always the best looking ones, nor are the leaves the fullest. If you are
planning to steam it without stuffing it, you can make do.
Another way that many cooks make artichokes are by cutting the artichoke down the middle, drizzle with garlic oil, and steam. In addition, they sale pickled artichoke hearts in a jar. You can add it to salads or eat it along with a chunk of Italian bread.
Another way that many cooks make artichokes are by cutting the artichoke down the middle, drizzle with garlic oil, and steam. In addition, they sale pickled artichoke hearts in a jar. You can add it to salads or eat it along with a chunk of Italian bread.
Here
is the recipe I grew up with and still use to this day:
After
cleaning as best we can and discarding the lower leaves, we turn the artichoke
over so the leaves are touching the counter. We then twist the artichoke back
and forth to open it, ( like a tulip in full bloom.) turn it back over and cut
off the stem. Not only can the artichoke now sit upright, we have the stem as a
main ingredient to add in the stuffing.
The stem is cut
up in small pieces, mixed with fresh cut up parsley and whole pieces of
garlic. Add salt and pepper, just a pinch, drizzle a little olive oil in, toss
it with our hands, and stuff the middle (inside) of the artichoke.
Place
them in a pot with a small amount of water along with a drop of olive oil.
Cover and let them steam until done. Make sure to steam and not boil.
You can
tell by the color of the leaves, when they are done. The leaves are bright
green when placed in the pot, and they slowly change to a dark green while
steaming. Sometimes my dad would test a
leaf by tasting it to see if it was tender.
Today
I make only one artichoke on the holidays. It reminds me of my childhood home
and I want to carry on tradition for my sons. My one son loves it, so we both share the one.
Do you make artichokes? Share your recipe with me, could you please?
Do you make artichokes? Share your recipe with me, could you please?