SC - Laurel's Prize Tourney

[N.D. Wederstrandt]

At 00:32 31/08/98 -0500, Stefan wrote:

>Are there medieval recipes using artichokes? Artichoke hearts? Are there any
>European recipes with these?

I think there is something in Good Huwife and certainly several in Barbara
Santich's Mediterranean book. I am playing around with an Italian recipie
for an artichoke and smoked trout pie at present - still in early stages.

>I remember having artichokes at a friends house twenty-five years ago, but my
>mother never cooked them. I believe she considered them too expensive for
>family dinners. So it might be nice to try them again.

Here they are cheap and plentiful in summer. I love artichokes and thought
it would be fun to grow them. 4 artichoke plants take up 4 square metres of
garden space, grow over 2 metres tall and produce 2-4 artichokes per plant
per week for months - I even had enough to preserve in olive oil (huge
amount of work, totally delicious). If you let them go to seed, they produce
amazing purple flowers about 20 cm across - quite spectacular!

Easiest way to prepare is to cut off the top third, use a teaspoon to scoop
out the hairy choke, trim the outside leaves (you need a sharp knife - they
are very tough) then drop in acidulated water (water and lemon juice).
Simmer until soft, then drain. Make a simple sauce of melted butter, sea
salt, fresh pepper and lemon juice. Pull off each leaf, dip in the sauce and
scrape the soft end off with your teeth. When you get to the middle, you can
eat the whole base dipped in the rest of the butter. Yum...

Still a few months until artichoke season here (sigh)...
Rowan

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