Recipe 21: When i came back in Italy last week, my mum was already cooking Artichokes. I love them and this is one of the 2 season. In London it’s not so easy to find good artichokes, but i went in Portobello Market hoping to find some of them.
I have to say they were quite big and hairy, but fine…i just wanted to cook some. So here the recipe for the roman and my mum way to cook them: you will just need one big or 2 little artichokes for person, some parsley, garlic in powder i prefer, lemon, olive oil, pepper and salt.
Remove the toughest of the outer leaves. Snip off any sharp leaf tips. Snap the stalk off at the base and remove the tough fibres running into the base where possible. Pull out the central cone of thinner leaves to reveal the inedible fibrous ‘choke’ (this may not be present in smaller baby artichokes). Carefully scrape this out with a teaspoon, leaving the prized heart in place. Then put the artichoke in acidulated water (e.g. water with a good squeeze of lemon juice added) for around half an hour.
Place the garlic cloves or powder in a pan with some olive oil. When they starts to get goldish, take them out and add the artichokes and some finely chopped parsley. You can also put some parsley and garlic clove directly in each artichoke, like my mum uses to do, but i don’t like so much the taste of garlic and i prefer to put some garlic powder on top.
Add some simple water or stock water and leave it cook for about 40 minutes. Add other “brodo” or stock water if needed. Artichokes are cooked when you can easily pull out an inner leaf and the stem is tender. Or you can just insert a fork in the lateral side of the artichoke and feel the consistency of it. If tender, they are ready.
PS. Mamy certo non saranno mai i carciofi buoni di Roma, ma almeno ho capito come si fanno! Diciamo che questi erano un po’ troppo grossi, ma il cuore era buonissimo! C’ho fatto anche la pasta!