Artichokes - Roman Style

Roman Artichokes or Carfiofi alla Romana. I was going to post this one month ago - but then "life" happened as it often does.

Straight forward and easy (yes, cleaning the artichokes takes a little time. Put on music and go to your zen place) but once that is done, it's smooth sailing.

Traditionally, the recipe calls for about one tablespoon of fresh Italian parsley and three tablespoons of fresh mint. My early spring garden had Italian parsley, oregano and a touch of mint so that's what I used.

Ingredients - serves 3-6
3 artichokes - halved, trimmed
4 tablespoons fresh chopped herbs (Italian parsley, mint, oregano, basil)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup white wine
3/4 cup boiling water

Preparation
Trim artichokes and remove choke. "How to instructions" can be found here and here. Plunge each one into lemon water as you continue trimming.
Combine minced herbs, garlic and olive oil. Put herb mixture into the cavity of the halved artichoke.
Fit them all snuggly into a deep pan so that they don't fall over. Pour the white wine and boiling water over them and simmer for about an hour until tender.

Hunger is a great motivator. I often wonder when someone pulled up their first artichoke and declared, "A thistle! Let's eat it!" I think that's what I love about the "cucina povera." The frugal, peasant recipes of Italy will always call to me. It's a bond with past generations.

And that's about the amount of cooking I have managed in the last two months because...

... in April I was at Utah Valley University in Orem, Utah working on my play Almost, Mary (about Mary Anning, the first female paleontologist).

And then I was in Evanston, IL with the Purple Crayon Players for my play Bound by Stardust - my quirky Otto Schmidt/North Pole/physics play.

And then I was fortunate enough to be in Independence, Kansas at the William Inge Festival of New Plays with my one-act A Paper Forest (about climate change).That's William Inge's home above - I am a great fan of that playwright - he wrote so eloquently about small town America.

And because we needed more excitement - Matthew successfully defended his PhD in plant pathology in May. Ironically, his degree will confer on May 31 - the same day that Kirsten's AuD will confer. (They're a little competitive.) So ladies and gentleman - may I introduce Dr. Haas and Dr. Haas!

AND...thirty years ago today, I began an adventure ...

The adventure continues today. The "kids" took us out for a celebratory dinner (Italian) and tonight - we will do Chinese take-out. How's that for a journey of an Italian cook? And because we weren't busy enough this spring, we will be hosting a farewell barbecue for my eldest who moves to Germany on May 30th. (It's getting real.) Happy Spring, all.

Artichokes with Gorgonzola and Herbs

During the second snowfall in May, I looked at my sister and announced, "I'm going to Bachman's, want to come?" It's a huge floral/garden shop in Minnesota. And it's beautiful. And so we went. And spent almost 3 hours inspecting every orchid, seed, hanging baskets, fairy gardens and flower bouquets. It was time well spent.

And we spent a little money. We walked away with a wine/cheese pairing book. And put it to work. A new goat cheese, an aged goat cheese, Marcona almonds and quince paste. And a fine Sauvignon Blanc. That made it onto the patio a few days later. When it didn't snow and spring arrived - maybe to stay.

That was a well-earned glass of wine. And a mighty fine pairing. I heartily recommend it for whatever ails you. And when spring came, it was much the sweeter for the suffering! I love how the wealth of cheeses in Minnesota has soared. (But of course I am part mouse.)

During the last sleet/snow/rain, Sangria artichokes appeared in the stores. We've been eating our share of asparagus - keeping spring in the kitchen. And now it was time for artichokes. Baked artichokes with herbs and Gorgonzola to be exact. It was worth the wait.

This is from Food Network. I changed a few things but the original recipe is here.

Artichokes with Herbs and Gorgonzola - serves 4
4 artichokes
2 lemons
8-10 ounces Gorgonzola dolce (a sweeter, younger Gorgonzola - it melts beautifully)
4 tablespoons fresh thyme
4 tablespoons fresh parsley plus one tablespoon fresh parsley
3 cloves of garlic - minced
fresh ground pepper to taste
4 tablespoons Panko Breadcrumbs
1-2 tablespoons extra virgin olive oil

Artichoke with Herbs and Gorgonzola Preparation
Cut stems of artichokes so they can sit upright in a pan.Peel off outer leaves on bottom of artichoke. Trim away the top of the leaves - all those pricklies. And cut the tops of with a sharp knife. Dig into the middle and dig out the choke. You're going to replace the choke with the Gorgonzola mixture.

Fill a pan with water and squeeze in the juice of two lemons and then throw in the lemons. Bring the water to a boil and put the artichokes in the pan and simmer for 25 minutes. Drain and cool. While the artichoke is boiling, you can make the Gorgonzola filling and the breadcrumb topping.

*Bear in mind, you have time before you bake the artichokes - you can let let them rest for at least an hour.

In one small bowl mash the Gorgonzola, thyme, parsley, garlic and pepper. In another bowl mix the bread crumbs and parsley.

Preheat oven to 400 degrees F.  Dividing the cheese mixture into fourths, fill the cavity of the artichoke with the Gorgonzola filling. Sprinkle the breadcrumb mixture over. Drizzle with olive oil.

Bake for 25 minutes (mine were done earlier.) Serve. Eat. Savor. It's spring.

When I took it out of the pan, the artichoke leaves parted and it just looked like a spring blossom to me. And that's what it's about in May, isn't it?

There's something appropriate about this recipe - artichokes/spring/sweet/tart/creamy/fresh. The dish delivers all of that. And so it was savored.

The windows are open. There is a cat in every open window. And wine to be drunk on the patio. We try to save the wine corks to put back in the bottle for later.

Except when we come back in, there's not a cork to be found. (Unless you check under the stove and china cabinet where you can also find many pens, nail files, "fake" mice (I hope), and the occasional; cell phone.)

He looks so innocent.

If you're going to sit out on the patio without cat, the cat will be busy. These days Luce runs around with a long stick that has a longer string that has a mouse attached to it. As he runs, Pippin chases. It seems Luce has figured out how to do our job of dangling cat toys. That works.

As you know, in my other life - I write plays for young audiences. The winter was good for output and I have found myself writing sweet, gentle plays this year. A lot of my smart-alecky self seems to have gone away for a while (I expect it will return). The local White Bear Lake magazine did an article about me. It's shameless self-promotion I know. And Luce finds the magazines very good - for sleeping on. But if you care to take a peek into my other life, here it is.

Profile of Claudia Haas, The "Bard" of White Bear Lake.

I smiled at the headline. No, I'm not "the Bard." Yes, I am smitten with my work. And spring. And Luce. And artichokes. And wine with corks. That go back into the wine and don't court dust under the stove.

Braised Artichokes for Small Bites Sunday

Who first decided that artichokes would be a good thing to eat? Who looked at the prickly-thistled plant and determined, "Must have that for dinner!" I had this discussion with my cousin in New York (which segued into "How did beer happen" and "the whys and wonders of having dogs and cats instead of grandchildren") as well as a myriad of topics that cousins discuss when they haven't seen each other for years.

I would have liked to have been there - at the first artichoke feast. (I'd also like to be at the first production of Hamlet where nobody know that everyone dies at the end. Sorry if I spoiled the ending for you.)  The first artichoke feast must have happened early. By the time of the Romans, artichokes were cultivated and widely eaten. I suspect we have hunger pangs and the early foragers to thanks for the glories of this thistle.

This is so simple. Braised in water, wine and lemon, they become succulently soft and tender in 30 minutes. The stems (with the outer layer peeled) are edible. My kids watched me prep them and thought they were a lot of work to "get to the good stuff." But in just minutes while chatting with the family, the outer leaves of 2 were peeled, the tips were cut off and the artichoke was slashed in half to get rid of the choke. And I might add - the kids were very happy participants in the eating of the thistle.

If you're new to artichokes, Ciao Chow Linda has a primer on "How to Trim an Artichoke." Find it here.

The Ardent Epicure has a post on all-things-artichoke. Find it here.

Braised Artichokes (from Saveur and Edythe Grace Gresio Schmidt aka "Mom")- serves 4*
1/4 cup olive oil
2 cloves garlic
1/4 cup dry white wine
2 large artichokes (outer leaves peeled, trimmed and halved lengthwise, choke removed)
2 lemons, halved and juiced
salt to taste (just a little)
2 tablespoons unsalted butter - sliced thin (use Earth Balance to keep it vegan)
Fresh ground pepper to serve

*If you're Italian or used to artichokes, you're likely nodding your head because you know this recipe. It's the easiest of artichoke recipes. You're thinking of your own recipe - stuffed artichokes, fried, broiled, grilled. But if artichokes ever intimidated you - start with this easy recipe. Success breeds later success.

Braised Artichoke Preparation:
In a large stockpot, heat oil over medium heat. Add garlic. Saute till almost browned. (1-2 minutes) Add wine, artichokes, lemon juice, lemon halves, salt and about 8-10 cups of water (really just enough to cover the artichokes). Bring to boil, then reduce heat to medium low and gently boil for 30 minutes. Transfer artichokes to platter and keep warm. Discard all but 2 cups of braising liquid. Return pan with liquid to medium high heat. Add butter. Cook until thickened (about 15 minutes). Mine did not thicken much! Season to taste with salt and pepper and spoon sauce over artichokes. Serve.

It's just a wonderful slurpy mess. I am sure there is a correlation between messy food and laughter at the table. I'm surprised nobody has done a study about that. You're eating a thistle covered in liquid. Messy, earthy, sensual - what's not to like? (And I could continue to sing the merits of cracking crab legs at the table - but I'll spare you.)

It has been written that Zeus came to earth (as he frequently did) and spied a young beauty (as he often did) and seduced her (as he always did). With her consent, he brought her back to Mount Olympus (unbeknownst to Hera). But the young girl was homesick and sneaked back to earth to visit her mom. Zeus was enraged and hurled her back to earth where she became planted and grew - as an artichoke! I suppose there are worse things.

We never knew when an artichoke would appear in the home. I suspect because my mother never "planned" them. They came home when they were looking good to her at the market. She would simply cut the pricklies off the top of the leaves and simmer them whole in water, wine. lemon and herbs. Then serve them cold with dipping sauces. For the tough leaves - we would scrape off the tender inner portion with our teeth. We'd work our way down to the choke. Each leaf unearthed a more tender one - and as a child - this was heaven. It was partly a game - to avoid pricklies and partly an education in deliciousness.

I know it's just a tad early for Small Bites Sunday but then I realized - I can do this - it's my blog! Have a grand week, all!

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