All Choked up
Artichokes
We are in the middle of artichoke season. There are some fruits and vegetables that I get excited about when they come into the season. Right now, I am choked up over artichokes!
What is an artichoke: It is the immature flower bud of the thistle plant. The bud is harvested before it blooms. They are grown in our state, California, and considered a green vegetable. The outer leaves are edible at the bottom, as well as the meaty but hairy center, the heart. And we all love a good meaty, hairy center!
How to select: For regular artichokes, pick one that feels heavy for its size. The leaves should be tightly packed, not loose. Some discoloration is normal, but no brown on its thorny tips.
How to cook: My preference is steaming so I am going to explain that process, since it is super easy. Wash the artichoke. Cut the stem so it can stand upright. You have the option to cut the top off, ⅓ of the way down from the tip. I personally don’t bother, but it does eliminate the thorns if you have kids. Place the artichokes in about 3 inches of water in a pot big enough, that when you put on the lid, it clears the artichokes. You can season the artichoke water with lemon and cloves if desired, or just keep it plain. Bring the water to a boil, reduce to a low flame, and cover with a lid. Put a timer on for 30 minutes. Your artichokes won’t be finished then, but check on the level of the water so you don’t burn your pot. Set a timer for another 20 minutes. When time, tug on one of the leaves. If it comes out easily, your artichokes are done! If not, leave on for increments of 10 minutes until a leaf pulls free easily. Just before you are ready to serve, you can make this quick aioli.
Dreamy Aioli: The first date I went on with my husband, I was so excited to meet him that I couldn’t put his number in my phone fast enough. On a side note, my rule for first dates was they never got my number until after that first date, and only if I was excited about them, but that’s a story for another time. My point here, I didn't know his last name, so I gave him a last name, McDreamy. Am I right Grey’s Anatomy fans? Perfect name for him, well, in my opinion! And the name remains in my phone to this day because he is still so dreamy. I digress, case in point, this is his aioli recipe, so it’s perfectly named Dreamy Aioli!
Measurements are for two people. Choose your favorite mayo. I love Primal Kitchen Mayonnaise, as it is made with avocado oil, and no canola or soy. Take 2 heaping spoonfuls of Mayonnaise into a small bowl. Use ½ and teaspoon of curry powder, and another ½ a teaspoon of turmeric powder. Omit tumeric if you don’t have it. Stir. Taste and maybe add more curry to taste, until it makes you happy and excited to eat impending freshly steamed artichokes. It doesn’t taste overly curryish. It’s bright flavor with the nutty yums of an artichoke is an incredible pairing.
How to Eat: You will need a bowl for the artichoke, a discard bowl, and a knife and fork. Pluck off the leaves with your fingers and scrape the bottom of the leaves with your teeth. Here’s when you can dip into the Dreamy Aioli. When the leaves get too soft, grab all of them together in your hand, and pull them off. The hairy, thistle-y center will be revealed. Pull it off with a knife to reveal the heart. You can cut in in half or quarter it, dip and/or eat. Enjoy!
By the way, keep the water the artichoke was cooked in and save it as soup base!