YOU GOTTA HAVE ART - ichokes

Artichokes are simply one of my favorite foods. I must admit though, for many years I only ate the overly seasoned marinated artichoke hearts out of a jar that are so commonly found on antipasto plates. Then, about 12 years ago, Mark and I fatefully found ourselves in Rome in late April – literally the heart of artichoke season. We dined on fresh steamed artichokes as our primi every night and were instantly hooked. All that Chianti didn’t hurt either, I might add. Anyway, preparing artichokes at home is not as daunting as it may seem. Yes, there is that unappealing exterior, and the “hairs” which I will get to in a minute, but all and all totally worth the effort. This recipe is super simple – once you scoop out the hairs – which if you read below in the recipe detail is really easy it just sounds gross (and by the way, if you aren't reading all the way through the recipes you are missing out on some of my witty repartee, just sayin). Cutting them in half takes a bit of strength (which I am not known for) but still easy compared to the delicious results. I sautéed the artichoke halves in garlic and butter and then steamed them for 20 minutes all in the same pan. It’s like a Roman Holiday on a plate!

You Gotta Have Art – the iconic advertisement for the Detroit Institute of Arts (where you know my heart resides) from the 1970s. It still rings true today, even though the building and the fashions have changed. Play the clip. YEAH! (Jazz Hands)

The Recipe: 

2 large artichokes

3 cloves garlic, chopped (I used the frozen garlic cubes)

2 tblsp butter

1/4 c water

Rinse artichokes under cold water. Cut the top 1/3 off of each.Trim the stem to about one inch and remove the smaller leaves from around the base. Use kitchen shears to remove remaining leaf tips.Cut each artichoke in half from the bottom to the top. Use a spoon to scrape out the hairy choke. (Now that's just plain fun - the hairy choke. I have never scraped a hairy choke before, but first time for everything, i always say) Rinse again to remove any residual hairs. (Mmmmmmm, residual hairs)

Melt butter in a large skillet over medium heat. Add garlic and saute for about 1 minute. Place the artichokes halves cut-side down in the pan. Saute for about 5 minutes, or until lightly browned. Reduce heat to low, add 1/4 cup of water, cover, and steam for 20 minutes, or until tender.A fork should easily pierce the stem. Try to forget about the hairy choke and the residual hairs and enjoy!