By Michael Minorgan for Curtains Up minorgan@yahoo.ca
The Artichoke
I think we may have just kicked winter aside and made room for spring to warm us up a bit. Spring offers us some delicious seasonal selections that can add a tasty touch of flavour and variety to your daily dishes. One of the giants of spring vegetables is the regal, but thorny looking artichoke. On first sight its appearance offers a challenge and as such many people never give it a second look. This would be a big mistake, the artichoke is a delicious and very versatile vegetable and once you have conquered its preparation and cooking methods you are your way to enjoying one of tastiest veggies around.
Artichokes are actually a member of the thistle species and if left to mature its head (the part we eat) would bloom into a cluster of small purple flowers. As it is the stem, base and leaves are all edible prior to this flowery transformation.
The artichoke itself is native to the Mediterranean area and was used as a food among the ancient Greeks and Romans around the middle of the 9th century. Today globe artichoke cultivation is concentrated in countries bordering this Mediterranean basin (Italy, Spain and France) and in California where nearly 100% of the US crop is cultivated. (1)
I have provided detailed cooking and preparation instructions with this week’s recipe so feel free to experiment with this versatile vegetable in soups, pastas etc. As the old adage goes “try it, you’ll like it”…..Enjoy!
(1) Wikipedia
How to Cook and Eat an Artichoke
http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/
Ancho Olive Aioli
Ingredients
5 egg yolks
1 cup olive oil
1 cup canola oil
2 ancho chiles, stems and seeds discarded, soaked in water
2 tablespoons chopped and pitted Niçoise olives
2 tablespoons fresh lemon juice
1 teaspoon Spanish sherry wine vinegar
Directions
- Pulse drained chilies, olives, lemon juice and sherry vinegar in a food processor until quite smooth. Set aside.
- In another bowl or a stand mixer with the whisk attachment make mayo with egg yolks, oils and a pinch of salt.
- Add puree of chilies and olives. Whisk well.
Artichoke and Lemon Pasta
Ingredients
- 110g/4oz artichokes, marinated in oil
- 1 clove garlic, peeled and crushed
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped thyme, leaves only
- 450g/1lb linguine pasta, cooked
- ½ lemon, juice only
- parmesan shavings, to serve (or similar vegetarian hard cheese)
Preparation
- Pour the artichokes, with their oil into a pan and mash them down with a fork.
- Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Serve in bowls topped with shavings of parmesan cheese.
