‘Tis the season for artichokes and this is one of the quickest, yummiest recipes for these globular fruits. It helps to have unlimited extra virgin olive oil from your olive grove and to live in an area where carciofi are a spring staple.
Italians try to eat vegetables and fruits when they are in season: we will not even look at those hard-skinned “perfect” tomatoes trucked in from Holland or exotic fruits flown in from S. Africa or Morocco. I had a mango recently, my first in the 60 years I’ve lived here, only because my grandson in N. Carolina eats them regularly and I was curious.
What Italians eat in spring season
February & March: Wild asparagus and hops (luppoli) start pushing their way through the underbrush. It takes a trained eye to see them along country roads. First salads such as puntarelle, crisp spinach, romaine lettuce.
April: Salads, artichokes (carciofi) the best are the braccioli from the fields of Tarquinia & Cerveteri, peas (piselli), agretti
May: Cherries, fennel (finocchio), rocket ( rucola or rughetta) for a bitter taste in salads . Zucchini are at the top of their beauty and goodness and the flowers can used in a variety of ways: on pizza, stuffed and fried. Black truffles (scorzone), tiny wild strawberries (fragolini di bosco) , asparagi, pears.
This morning Fulvio prepared two artichokes from Elena’s tiny alimentari across the piazza, and in 5 minutes lunch (with the addition of some Parma prosciutto, Carla’s home made bread, and some wine) was ready.
Here are the steps to follow for the artichokes. If you have his bilingual book “Olio e Ricordi in Cucina” the recipe in English is on p. 104 and in Italian with photos on p. 70 .
1. Cut away the outside leaves of the artichoke (see the previous article last month “Cooking with Fulvio” ) down to the lighter colored leaves. Cut away the top part of the artichoke and keep most of the stem cleaning it of the green part.
2. Cut each artichoke in 4 or more parts and place in water with lemon or vinegar to keep the pieces from darkening.
Beat the egg(s ) adding a pinch of salt and pass the artichoke slices in the flour then in the egg batter. You will get sticky fingers.
4. In a large frying pan, immerse the slices in boiling olive oil and turn often until they gain a golden color.
Take the slices out and place on kitchen paper to absorb excess oil, adding salt and serve hot. You can prepare ahead of time then warm them up in the microwave.
Already finished and ready to serve!
A few copies of Fulvio’s recipe book are still available (12 euro plus postage )
Let me know if you want the author’s signature. Read reviews and order directly from my website http://www.elegantetruria.com/book/olio-e-ricordi-in-cucina/
these first days of Spring = lunch on the terrace looking out over the secret gardens of the painted palazzo and olive groves