simplequietmodern

and the simplest treat ever. Artichokes. Italian vegetable royalty. The pride of Castroville, CA for near 100 years. As a simple Spring lunch or start to a simple supper, preparation could not be easier. Trim the stem and pull off a few of the small tougher leaves at the base. Then, if you’d like, you can trim about an inch from the tip end. Drop them into a large pot of water with a good glug of olive oil. Bring the pot to a boil, reduce the heat and simmer for about an hour. You can check them at about 45 minutes by pulling a petal from the middle of the bud. If it releases easily, good, you can turn off the heat, they are done. If there is still some resistance, continue cooking for and additional 10-15 minutes. While the artichokes are cooking is the time to whip up a little dip, which could be as simple as melted butter. Lately, I’ve been combining equal parts melted butter and mayonnaise with a squeeze of lemon juice and a bit of anchovy paste. Enjoy them now while they’re large, meaty and plentiful. In another two weeks it could be too late.

photos: gp