The Artichoke AH-HA Moment

Everyone should have a sister who encourages you to do things you love and plans activities that make you better at it. 

I have tried to figure out the artichoke for years now.  As anyone who knows me knows, I love all food that comes from the ground.  The greener, the uglier and the more nutrious the better.  So the artichoke has been on my radar screen for years.  And I have never gotten it right.  First I didn't know how to cook them.  Then when I figured that out, I didn't know how to eat them.  Well, April 2011 was the Ah-ha moment.  I did both.  And I loved them. 

These photos were from my practice round.  But that's where it ended.  I see no point in turning them into anything else.  They are in season for a short time and they are delicious as is.  I served them with other crudites as well and two dipping sauces.  A lemon and thyme mayonnaise based sauce and a garlic butter.  My guests, The Fischer's ... yes, I had guests this time, were very impressed.

And here are the photos of where my kids ran to hide when I asked if they would try one.

I'm looking forward to next month's challenge.  Exploring new foods is keeping me cooking even with Margot inevitably needing to be held right when it's time to make dinner.  Hopefully she will like cooking as much as I and will join me when she's older.

Clafoutis...."Gesundheit"

Yes, bless me. For learning how to handle the fresh, beautiful, but spiky artichoke. While I can't see myself again preparing fresh artichokes the way I did this month, I am happy that I know how to trim, and serve them. And I learned a few recipes along the way that I think might be done just as well with the aid of a trusty can opener.

I did my Challenge Dinner for Easter with John's sister and family. I recreated the stuffed artichokes from my last blog posting and they were much better. Still lacked a little flavor, but hey they were soft and well...not dangerous. This is my niece Cara, helping me stuff the artichokes. She doesn't look happy but I assure you we were having a great time.

As well I went out on a limb and made (without practice) artichoke clafoutis: pronouced kla-foo-TEE. It makes you want to say "GESUNDHEIT" , doesn't it? What is it you ask? It is a custard-like dish usually made with fruit. Here is a picture of the Artichoke Clafoutis..."Gesundheit!"

I served these two dishes with ham and a striped bass (thank you challenge #3). I think the meal over all was good, and I know we had a great time, but not convinced on the stuffed artichokes (at least the stuffing I used) or the Clafoutis..."Gesundheit". Maybe I will try the Clafoutis..."Gesundheit" again with fruit this summer. That will give me even more opportunity to overuse the Gesundheit joke. Yes, it's a plan!

Artichoke ... Choke

I tried out my artichoke side dish today. It was nothing to blog about, but I learned a lot and have an idea of how to change it for next week. The thing is, I haven't been very excited about stuffing a whole artichoke and I found this blog that showed a more "eater-friendly" approach. You peel off the outer leaves, cut the artichoke in half, scoop out the furry stuff, and then stuff them. I love the idea that you aren't peeling it apart at the table but can just eat the whole thing. That just seems better for an Easter dinner challenge.

So I followed the techical "peeling, scooping and boiling" instructions and then messed around with the stuffing a bit. The stuffing was basic with pecorino romano cheese, garlic, and water and olive oil. I added fresh sage and parsley...and then to add a little saltiness, I tried two things. One that I hoped my kids (and husband) would eat included capers. And the other, anchovies. I put the stuffing stuff in the food processor until it was kind of pasty. I then stuffed. Here is a pic.

I then put them on the grill for about 10 minutes. The stuffing didn't get as crispy as I wanted so I put it all in the broiler for a few minutes. This didn't really do it either. But alas time for dinner. And here was the biggest problem. I didn't peel off enough leaves so putting the whole thing in your mouth was frankly dangerous. So we kind of picked at them. The taste was good. Capers version better than anchovies I am sad to say. So, for next week, peel more leaves, more bread crumbs in the stuffing, and maybe a lower temp on the grill so that the stuffing can really bake without burning the artichoke on the bottom.

For Easter dinner I am planning a small ham and a whole fish, these stuffed artichokes and I don't know what else...chocolate bunnies perhaps?

Legume me

This is a fresh garbanzo bean - in its furry little pod. Really is sweet isn't it. Looks nothing like the canned, dried garbanzos, aside from the shape.

To explain this picture, I again lost my focus at the grocery and a few handfuls of these little wonders ended up in my cart. I should set these aside and get serious about the artichoke challenge. I am planning to serve my Challenge Dinner on Easter with my-sister-in-law and family.

Sunday is another artichoke practice day...chickpeas and artichokes. There must be a way create something with them both...I'll call it

"Artichobanzo Surprise"

First Lemonade Stand of the Season

These little entreprenuers are back in action. It was unbelievable how much money they made last summer selling 10 cent lemonade on the corner. Most people would say "10 cents, oh here take this dollar and keep the change" The low price seemed to me to be pretty good strategy. But they have increased prices, sighting the increased cost of goods (which is hilarious since I buy everything) and they are out there asking 50 cents today. We will see how this goes. My guess is they will actually make 50 cents a cup vs. $1 like last summer. No one wants 90 cents in their pocket...but two quarters, sure.

So we shall see when the sale is over...does the increased cost of the lemonade yield an increased profit? Do these girls look like they care?

Luke, I am your Fava.

Brady gets credit for that one. While he almost NEVER eats anything I cook, he does have some interest in the blog. I guess I will take it.

I happened upon these fresh fava beans at the store on Sunday while doing my regular shopping. I was supposed to be focused on artichokes, but this seemed like a fun diversion. I had never cooked fava beans before, and truthfully wasn't sure how. Thanks to the world wide web, I was able to quickly learn that the fava bean should be taken out of the pod, cooked, then shelled, then eaten. A bit of a process. This handful of fava bean pods yielded about 2 tbsp. of ready to eat fava beans. So, a lot of work. But admittedly they were pretty good. And since the kids won't eat them...well, who needs more than an itty bitty serving.

Back to the artichoke. May the force be with me.

No Joke. ARTICHOKE

Battle Artichoke starts today. We are talking fresh artichokes, no cans or jars, no marinade or tapenade. Just fresh from the produce section and into an amazing entree and side.

Bring on spring vegetables...better yet, bring on Spring!!!!