![]() ![]() ![]() There is also a sound clue, to when you have pulled away enough of the tough leaves,they no longer snap. These are the smaller size with some sharp spikes on the end, but once you get your rhythm going, you get into the groove. There is something zen about repetitious acts like cleaning and artichoke. I almost missed it this year, but found the guy with a farm down the road from me, Mattia, that was at a Saturday Market in Montespertoli. My magic moment is when they are sold in bulk in large baskets at the weekly farmer’s market. I wait for the smaller artichokes to fry them or also to preserve in oil for appetizers. ![]() Another way to eat raw artichokes is to serve them as carpaccio. Normally you would have a selection of seasonal vegetables prepared for your guests, celery, carrots, raw fennel as well as the artichokes. When the first artichokes of the season come out, we eat them raw, in pinzimonio, which is served with a dipping cup with extra virgin olive oil and some salt and or a splash of vinegar. I wanted to do the recipe for a FBlive cooking demo so decided to also post the recipe for the artichokes here on the blog and you can see the video on my Youtube channel. Tuscany, like California, grows artichokes so it is easy for me to get lots of them when they are in season. I do several of her recipes often and the Tuscan fried baby artichokes are a seasonal favorite which we can not ever get enough of. She was a simple but fabulous cook and I learned a lot from her and her sister Vivetta who owned a restaurant at the sea. Certain recipes bring me back in time, to cooking in Andrea’s mom’s kitchen. ![]()
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