When it starts to warm up, and spring is in full swing, we dine alfresco. Our tiny house doesn’t have a dining room, and our “table for two” is never large enough for the number of people eating on any given day. So we take it outside.
Eating outside is wonderful but has some drawbacks; like keeping hot things hot. This is why I shift my cooking to things that are best served at ambient temperature. Unless we have cocktails prior to dinner; because if we have cocktails, then no one really notices that the steak is a bit cold.
One of my favorite dishes is this artichoke stuffed artichoke salad. It is very simple, and is a wonderful way to use up those half-full jars of pickled and marinated veggies in your fridge.
-Wash and trim artichokes and place them in either a steamer or a pan/pot of water with a lemon or two squeezed in it. Don’t fully immerse the artichokes, but use enough water that it won’t evaporate completely before the artichokes are cooked. Place on medium heat and cook covered until you can easily pull a leaf off. Remove from heat, drain and let cool.
-Cut the artichoke in half and use a spoon to remove and discard the choke {the part that has those hairy bits}. Lay the artichoke halves on a platter face up {or alternatively, you can brush with oil and char on the grill, then place on a platter}. Dress with a bit of your favorite vinegar and olive oil. Set aside
-In a large bowl combine your salad ingredients. I like to use, canned artichoke hearts, tomatoes, roasted peppers,red onion, celery, olives, fresh bell peppers, and any cooked rice or barley or grain I have in the fridge. You can use virtually anything you have hanging in the fridge or pantry. Toss together with oil, vinegar, salt and pepper and place a generous scoop into each artichoke half.
-Serve cold or room temperature
Much like finding crawdads in Louisianna, brisket in Texas and barbeque in Memphis, you can find specialties in each Italian region. Rome is no exception. It also has something really special; the Jewish Ghetto. It is very small and virtually abandoned come dusk on Friday. It has a cuisine of its own. The most famous item is possibly the fried artichoke.
Carciofi alla Giudia
serves 4-6
4-6 chokeless or baby artichokes
lemons
olive oil for frying
salt and pepper
italian parsley (for garnish)
Fill a large bowl with cool water. Squeeze the juice of 1 lemon into the water and stir. trim each artichoke, removing all tough outer leaves and trimming the stem (do not remove entirely). Toss the trimmed artichoke into the lemon water to prevent discoloration.
*if you cannot find chokeless or baby artichokes, you can use any artichoke, however, you must trim it to the tender leaves, cut off the prickly tops and remove the choke prior to placing in the water.
Heat at least 3-inches of oil on the stovetop to 325 degrees. Meanwhile, remove the artichokes from the water and place on paper towel to dry. Place each artichoke stem side up on the counter and gently push to flatten, being careful not to break the leaves. Place in small batches in the hot oil and cook until soft, but not browned. Remove from oil and place on paper towel or kitchen paper to drain and cool. Allow to sit at least 30 minutes, and up to 3 hours. Just before serving, heat the oil to 375 degrees and fry the artichokes, careful not to crowd the pan, until they are browned and very crispy. depending on the size of the artichokes this can take as little as 5 minutes and as long as 10 minutes.
remove from pan, drain slightly. Sprinkle with salt and pepper. Serve with a garnish of chopped parsley and a lemon wedge.