I grew up eating strange vegetables like artichokes. Being from California, they were plentiful come Springtime. I still can't get enough of them. The first ones were dipped in melted butter; then came mayonnaise. Was that the french influence creeping in? My mother made a great stuffed artichoke with Roquefort and raisin bread. I need that recipe!
When I met my wonderful husband, a whole "new way" of eating came to the table. Instead of the large artichoke, I was introduced to carciofi, fried in batter and sprinkled with salt. As fast as my mother-in-law made them, they would disappear. When the remains were placed upon the table you had better hurry to get a taste. With such a large family, those little carciofi went quick!
Several years ago I came up with an easier method to cook these wonderful veggies. I'm sure they're slightly heathier , too! Give them a try if you've never had them! Purchase the small baby artichokes. Some stores package them 9-12 per container. Fair warning: If you have a large family buy more that one package!
Peel the outer leaves down until you see the softer shell. Cut the stem end off and cut about 1/4-1/2 inch from the top portion. Take each choke and slice lengthwise into possibly 3 pieces, if not 2. Have a bowl of lemon water handy to place them in while cutting them all. This is so they won't get too brown.
|Soaking in the lemon water bath|
Continue to cook and stir for another 10-15 minutes. Serve with a little more Parmesan topping if you wish. Mangia!
Just pop them in your mouth as appetizers. These are also great tossed into a simple pasta dish!