The Queen of Spring
From Catherine de Medici to Marlyn Monroe, everyone succumbs the pleasure of the artichoke
Finally spring has arrived, bringing with it new flavors, a freshness that the autumn and winter carried away. Let us forego the more weighty, fatty and high calorie foods for the delicacy of the greens and vegetables that now appear, changing the flavors and colors of our table. Among the most ancient of foods, reference to the artichoke has been made in writings from before Christ, featuring in ancient Greek mythology. When visiting his brother Poseidon, Zeus seduced Cynara and proposed to her the gift of immortality, to be a goddess, that he would visit her as long as the goddess Hera, his wife, was not near. Alas, longing for her family, Cynara fled from Olympus to find her mother. When Zeus discovered her disobedience, he was taken with rage and transformed her into a plant: an artichoke (the scientific name of the artichoke is Cynara scolymus).
Stories of great aficionados of the artichoke abound. Another such curious excerpt from history comes from the 16th century, when Catherine de Medici, wife of King Henry II, is alleged to have introduced the plant to France. At the engagement ball of the Marques de Lomanie e Mlle de Martigues, the queen mother ate so many artichokes that the guests thought she would veritably die of overindulgence. At the beginning of the 20th century in New York, the sale of the plant was prohibited by mayor Fiorello La Guardia, as the commerce of artichokes was in the hands of the mafia. Just a week later, La Guardia had to rescind the act, declaring himself a enthusiast of the dish. In 1949 the muse Marilyn Monroe was voted the artichoke Queen in Castroville, California.
Of Mediterranean origin, the artichoke prefers temperate climates. The largest artichoke cultivating regions are France, Italy, Spain, and Greece. The part of the plant we consume is the base of the flower, which when not harvested on time, opens into a purple bloom measuring up to 15cm in diameter. The artichoke flower should be eaten when it is young and fresh so as not to toughen. Before serving, rinse it in running water and boil it in water with a splash of lemon to prevent discoloration (even with lemon, I’ve never been able to avoid a slight darkening). It can be cooked in water or steamed, whole or just the heart (the flower base). When served whole, remove the small leaves closest to the base, cut the stem short, as well as the tips of the leaves. Indulge in the ritual of the artichoke, slowly savoring each petal, dipping them in a vinaigrette or melted butter sauce until you reach the soft and succulent heart.
Artichoke Romaine
Never wash the plant before storing it and for keeping it longer, splash with a few drops of water and place in a plastic airtight bag – removing as much air as possible beforehand. Once its been cooked, artichokes ought to be eaten within 24 hours.
Ingredients
- 5 cooked artichoke hearts
- 2 cups fava beans
- ¼ cup extra virgin olive oil
- 1 finely chopped onion
- 1 sprig of fresh oregano
- 100 g of chopped pancetta or bacon
- 2 cups of fresh peas
- 1 cup of water
- ¼ cup finely chopped parsley
- 2 tablespoons finely chopped mint
- salt
- 1 teaspoon lime juice
Preparation
Cut the hearts of the artichokes into 4 pieces. Place the fava bean into boiling water for 1minute and remove from heat, immediately dousing them in cold water. Remove the skins and save. In a saucepan place olive oil, onions, oregano, and bacon. Heat for 10 minutes. Add to the saucepan the artichokes, fava beans, and peas. Add water. Let the mixture simmer for 5 minutes and remove the oregano sprig. Add the chopped parsley and mint. Season with lemon and salt and serve. If desired garnish with fresh ground pepper and more olive oil.
Source : Gazeta do Povo
