After returning for a trip to Italy back in March, I just can't shake the feeling that I need to share some of the food's and recipes I experienced. As I write my next book I will share some of my highlights I experienced while "on the back roads".
Florence, the city lies on the River Arno and is known for its history and its importance in the Middle Ages and in the Renaissance, especially for its art and architecture. A centre of medieval European trade and finance and one of the richest and wealthiest cities of the time, Florence is considered the birthplace of the Italian Renaissance; in fact, it has been called the Athens of the Middle Ages.It was long under the de facto rule of the Medici family. From 1865 to 1870 the city was also the capital of the Kingdom of Italy.
As soon as we returned home I set off to recreate many of the great dishes we encountered. I started hitting the farmers markets looking for fresh artichokes. We got up bright and early drove to The Fright House market and bought a dozen fresh chokes. I love artichokes just about any way you could possibly prepare them, but my favorite method is to simply braise them until they are meltingly tender. So with that said... try this simple and easy recipe.
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Buon Appetito!Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.
Artichokes My Way
One of the great food we encountered in Italy were the artichokes. I love artichokes just about any way you could possibly prepare them. It’s on of those veggies most misunderstood and missed cooked. Not this one!
3 Tablespoons Extra-virgin Olive Oil
3 Garlic Cloves, Thinly Sliced
4 Medium Artichokes, Trimmed very well.
How to Trim an Artichoke
Trimming artichokes takes work, but getting to the tender inner leaves and heart is worth it. First, fill a large bowl with water. Then add the juice of half a lemon-dropping the trimmed artichokes in lemon water helps prevent browning.
- Pull off the tough outer leaves and cut off the stem of each artichoke. Cut off 1 inch from the top of each artichoke. With scissors, cut off about 1/2; inch from the tip of each leaf.
- Rub cut surfaces with lemon.
- Separate the leaves to get to the center of the artichoke. Pull out the purple leaves, exposing the prickly choke. With a melon baller or spoon, scoop out the prickly choke from each artichoke. Drop prepared artichokes into the bowl of lemon water until ready to use.
1 Cup,or a little more..White Wine
Salt & Black Pepper
Juice Of 1 Lemon
4 Tablespoons Fresh Chopped Parsley
Heat the olive oil in a heavy pan over medium heat, add the garlic and sauté, stirring, for about 1 minute. Next add the artichokes and coat well in the oil. Add the wine, season with salt and pepper and bring to a boil. Reduce heat to low and cook until the artichokes are fork tender, about 25 minutes. Add the fresh chopped parsley and toss. Place the artichokes on a serving platter. Bring the remaining liquid to a boil and reduce by half. Drizzle over the chokes and sprinkle with the lemon juice. Allow to cool to room temperature and serve
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