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An Affair to Remember: I Carciofi

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Dscn1645

I wasn’t planning on posting this evening, but I had no choice. I am enjoying Lemon Zest so much and I realized that I don’t have many days left in April to post about this cookbook. Having prepared a dish that features one of the vegetable loves of my life, I just had to come and share with all of you.

But before I jump into my ode to artichokes, I just want to take the opportunity to bring to your attention an exciting event that’s happening in May. If you haven’t already heard about it, Life Begins at 30 is challenging everyone to eat locally during the month of May. I first heard about this challenge on Raspberry Sour’s blog The Sour Patch. I very brashly declared that I would take up the challenge and only eat local foods.

Then I remembered that I live in Canada and it’s not uncommon for us to have snow well into April! Luckily spring has already graced us with her presence, but still, it’s not like we’ve got an enormous selection of produce to choose from. So I’ve decided that while I may not be able to eat only local foods in May, I will certainly try my best and I hope that wherever you are, you’ll take up the challenge as well.

And now back to our regularly scheduled programming …

I have always been in love with artichokes (in Italian i carciofi). From the time I was a little girl trying desperately to get in the middle of my mother’s daily cooking routine, I have loved artichokes. Why do I love them so? I think it’s a combination of the colour, the shape and the flavour. This is why I was so upset when we couldn’t find baby artichokes for our Easter lunch. Traditionally, we serve fried baby artichokes as an accompaniment to the roast leg of lamb and the fried lamb chops (more on this in another post). But this year it was not to be and I was so very disappointed.

As explained by Alice Waters in her incredible book Chez Panisse Vegetables, artichokes are actually the edible flower of a plant (thistle). Artichokes are widely used in Italy and so Italians have become quite expert at cooking with them. In fact, artichokes were introduced to North America by Italians who settled in California. Waters explains that artichokes have two main growing seasons:  the spring and the fall. So we should all be looking for some fresh artichokes in our markets.

Since I was denied my fried artichokes on Easter Sunday, I’ve been craving them since. And I thought it would be a wonderful idea if I spent the last day of my mini-holiday (back to work tomorrow) enjoying some artichokes. I already knew what recipe I wanted to try. It’s from Lori Longbotham’s Lemon Zest and it’s a recipe for roasted artichokes.

Many people are intimidated by artichokes because of the perceived difficulty in cleaning them. In fact, once you get the hang of it cleaning artichokes isn’t that difficult. It helps if you have the following supplies:  a serrated knife, a paring knife, a good pair of kitchen shears and a big bowl of water with lemon in it.

To clean an artichoke, simply tear off the outside leaves that are usually too hard to eat. With the serrated knife, cut the artichoke down the middle lengthwise. Take the kitchen shears and snip off the ends of the outer artichoke leaves, especially if they’re thorny. With the paring knife or with a spoon, scoop out the fuzzy bit at the centre of the artichoke known as the choke. Use the paring knife to pare away the outer layer of the bottom of the artichoke and the stem (if using large artichokes the outer layer can be tough). Immediately drop the artichoke in the lemon water to prevent it turning brown.

This is the method we use at home and it always works. Of course if you’re lucky enough to have fresh baby artichokes, you’ll find that you don’t need to trim away as many leaves as they will be far more tender.

Having cleaned my artichokes, I used the Lemon Oil that I’d made earlier this month, as well as sliced lemons and garlic. I mixed everything in a baking dish and then baked the artichokes for 45 to 50 minutes in a hot oven. I let the artichokes cool to room temperature and decided to take the opportunity to try out another Lemon Zest recipe:  Creamy Lemon Vinaigrette. I used the vinaigrette as a dressing for the artichokes.

Fantastic! The vinaigrette complimented the artichokes so well and the best part is that I have lots of vinaigrette left for salad. As for the artichokes … not a single one left.

I got my artichoke fix and I am once again a happy girl. Isn’t vegetable love glorious!

Ciao!

Dscn1671

Roasted Artichokes with Lemon

Adapted from Lemon Zest by Lori Longbotham.

  • 3 large artichokes
  • 1/4 cup Lemon Oil (or olive oil)
  • 1/2 teaspoon salt
  • pinch of freshly ground pepper
  • 6-8 lemon slices, seeds removed
  • 3 garlic cloves, sliced in half
  • 2 tablespoons fresh lemon juice
  1. Preheat the oven to 375 degrees F.
  2. Clean and quarter the artichokes. Remember to put them in a blow of water with lemon as you clean them. Rinse the artichokes once you’re done and pat them dry.
  3. In a glass baking dish (9 x 13), pour the lemon oil and stir in the salt and pepper. Take each artichoke quarter and roll it in the oil to coat. Arrange the lemon slices in the baking dish and top with a garlic half. Lay the artichokes over the layer of lemons and garlic.
  4. Cover tightly with aluminum foil and roast for 45 minutes, or until you can pierce the artichokes with a knife or fork.
  5. Remove from the oven and transfer the artichokes to a plate. Add the lemon juice to the liquid in the baking dish. Mix well and then spoon over the artichokes. If you are going to serve the artichokes with the vinaigrette (recipe follows), you can skip this step.
  6. Enjoy!

Creamy Lemon Vinaigrette

Adapted from Lemon Zest by Lori Longbotham.

  • 1/4 cup crème fraîche or sour cream
  • 1 shallot, minced
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper (use white pepper if you have it)
  • 1/4 cup plus 1 tablespoon Lemon Oil or olive oil
  1. Dscn1668Whisk together the crème fraîche, shallot, zest, lemon juice, mustard, salt and pepper in a small bowl.
  2. Slowly add the olive oil in a steady stream, whisking constantly. The vinaigrette should be smooth and well combined. Use with your favourite salad or on vegetables.
  3. Enjoy!

Note:  The artichokes serve 6 people and should be eaten warm or at room temperature. The vinaigrette recipe will yield about a cup. Extra vinaigrette should be stored in the refrigerator for up to 3 days.

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26 Comments

Tanna

04/20/06 at 8:03 am

You are incrdible. I think this maybe the recipe that gets me to try fresh artichokes. Funny how so many of those things we fear trying turnout to be very doable when we finally do them. I’ll let you know if this is one. I don’t think I’m going to be able to resist this book much longer either.

Kate

04/20/06 at 9:28 am

I can’t wait to make these! Your lemon series has rocked my world…I finally caved just a minute ago and ordered the cookbook =)

Raspberry Sour

04/20/06 at 9:37 am

Hi Ivonne, I’m looking forward to hearing about your eating local adventures. I can see it now- lots about trudging through the snow, defrosting your vegetables by the fire… Sigh, all this talk of cold weather is making me homesick for Edmonton.

If you’re feeling really enthusiastic, I’m trying to put together an Eating Below the Poverty Line type challenge, to go alongside Eating Local. I’d love to see how other people in this city pull either of these off.

jen maiser

04/20/06 at 10:31 am

Wow, those look amazing. Our growing season has been completely turned over by our rains this year, so I haven’t seen artichokes in much abundance yet. Going to have to look for them this week, as you have created an instant craving for them! (::checks schedule to see if she can make it to a market today::)

Jeanne

04/20/06 at 10:56 am

delightful! I’m glad you’ll be joining in the eat local challenge–I’m curious as to what you’ll prepare as I like your flavorings. I was just reading about the signature dish of Chef Edouarde Loubet (in Provence)sunflower hearts with sweet vinaigrette, grated potato fritters, chanterelles, and lovage gazpacho–how inspired, eh?

Cindy

04/20/06 at 12:04 pm

I love artichoks. I just dip each leave into venaigrette before putting it into my mouth. Yummy yummy.

Ivonne

04/20/06 at 12:17 pm

Hi Tanna,

Give the artichokes a try and definitely get the book … it’s worth it!

Hi Kate,

Excellent! You won’t regret it!

Hi RS,

I’ll definitely let you know how it goes. And I’d be very interested to hear about the challenge that you’re working on.

Hi Jen,

Thanks for visiting. And thank you for orchestrating this great challenge. I’m sorry to hear about all the rains … enjoy the artichokes if you can find them!

Hi Jeanne,

Wow that does sound inspiring!!! I’m getting very hungry!

Hi Cindy,

This is the first time that I’ve had artichokes with vinaigrette and I can commpletely understand the attraction.

verniciousknids

04/20/06 at 1:41 pm

I love artichokes too, though I’ve never seen fresh ones here in Japan…I have to settle for the bottled, marinated ones instead - better than nothing though :D

Ramya

04/20/06 at 4:53 pm

Aren’t we supposed tocut artichokes deeply.these are not available in India.That’s why I am asking you that I learnt to cut artichokes leaving edible part underneath the bulb or above.

Anna

04/20/06 at 7:17 pm

If there is something with either artichokes or avocado on the menu, I’ll always order it. Yours look very yummy.

Eat local in NYC? Probably means a liquid diet of red wine from Long Island… if I’ll have to get a liver transplant it’s completely your fault ;)

Ceendy

04/20/06 at 7:26 pm

Hi Ivonne,

Thanks for posting about how to clean the artichokes. I had an encounter with fresh artichokes (for the 1st time!, bought from St. Lawrence) last week and used them for making risotto. Since I didn’t quite know how to properly clean them, I must endure having one of the small thorns sticking to my tongue (ouch!). Nonetheless, I love the flavour and texture and will try again next time.

I have a question, how much of the outer leaves should you be plucking out? I might have thrown away too many leaves since my artichoke hearts look really really small. Thanks in advance :)

Ivonne

04/20/06 at 9:17 pm

Hi VK,

We eat a lot of marinated artichokes which are lovely. Especially if you add them to salads.

Hi Ramya,

It depends on how large the artichokes are and how tough the outer leaves are. Definitely you should remove all of the outer leaves until you get to the softer inner ones.

Hi Anna,

You’re too funny! Enjoy the wine!

Hi Ceendy,

I’ve been pricked by one of those thorns so I know it can be unpleasant.

As for removing the leaves, you should remove enough so that all the tough outer leaves are gone.

Ceendy

04/20/06 at 10:59 pm

Ivonne,
You made me want to try this recipe and eat artichokes (for the 2nd time) so badly!
Oh, I wonder if I could find them at PriceChopper tomorrow :p

Bea at La Tartine Gourmande

04/20/06 at 11:07 pm

Nice Ivonne. I love to cook and play with artichokes although they really can hurt the fingers! I love that you dig in that book. I have a book you might enjoy called Zest. All about anything Zesty! ;-)

Ivonne

04/21/06 at 9:29 am

Hi Ceendy,

Well we’re getting close to artichoke season so you should be able to find some.

Hi Bea,

Zesty … yes I like zesty!!!

Susan in Italy

04/21/06 at 10:33 am

Hi Ivonne, I love artichokes when I see them in the markets then I hate artichokes when I have to trim all the tough part away (still don’t have the hang of it) and then I love them again when they’re on my plate. Your pics look delicious.

Georgia

04/21/06 at 11:23 am

Oooo, yum! Especially with that dressing. I’ll have to try it with my favorite artichoke recipe too: http://notadomesticdiva.com/archives/2006/04/spring_artichok_1.html

Megan

04/21/06 at 1:02 pm

Oh!!! I love artichokes and I’ve never cooked a fresh one, so I’m sure I don’t even know how much I love them. I was just making a mental to-do list of foods and this was on top of the list, it being the season for them and all. Plus, all your recipes with lemon look gorgeous. That bread pudding…Wow! I’ll definitely be trying these! Thanks!

Kristin

04/21/06 at 1:17 pm

What a great post–I loved learning about how artichokes made their way to the States and even more so enjoyed learning how to clean them! Like you, I am now craving them! Thank you :-)

Brett

04/21/06 at 3:21 pm

Ivonne, your chokes look exceptional. I like the idea of using lemon oil and the lemon slices. Very beautiful. Very similar to the recipe I just posted, too. I’ll have to check out the Lemon Zest cookbook.

mindy toomay

04/21/06 at 9:33 pm

Yes, vegetable love (and maybe especially artichoke love) is SO glorious. I’m glad you found my blog so I could find yours. It’s a beauty!

http://mindycooks.blogspot.com

Ivonne

04/21/06 at 10:06 pm

Hi Susan,

Yes cleaning artichokes isn’t the most fun but it’s well worth it!

Hi Georgia,

Great recipe!

Hi Megan,

Thanks for visiting Cream Puffs in Venice! Please do try the lemon pudding. It’s excellent!

Hi Kristin,

Thanks so much. Enjoy the artichokes!

Hi Brett,

Thanks for visiting! Please do take a look at Lemon Zest. It’s worth it!

Hi Mindy,

I feel the same way. Thanks for stopping by!

Kristin

04/22/06 at 3:34 pm

Okay, just as my previous comment said, I was really craving these after reading your post. So on my way home from work yesterday I bought the ingredients and made the artichokes last night. They were fabulous! I will definitely be preparing my artichokes this way in the future…Thank you!

Ivonne

04/22/06 at 6:54 pm

Hi Kristin!

I’m so glad to hear that!!! I always love it when people try my recipes and they work! Thanks again for stopping by.

anthony Kinik

04/23/06 at 1:19 am

Hi Ivonne,
Wow, do those ever look good! Guess I’ll just have to go back to the market and pick up some more artichokes. Darn. Thanks for all the comments and keep up the good work–”Cream Puffs” keeps getting better and better.

Ivonne

04/23/06 at 4:17 pm

Hi Anthony,

You are too kind! I’m glad that you like the recipe.

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