Even Artichokes Have Hearts…
“Life is like eating artichokes, you have got to go through so much to get so little.”
Thomas Aloysius Dorgan
Equal parts delicious and hazardous, artichokes are a favorite food around GOE. In case you’re bored of mayonnaise and melted butter for dipping, we wanted to bring you a few ideas for this amazing (and dangerous) vegetable!
Bagna cauda is a traditional Italian dip made with three (THREE!) heads of garlic, and generally eaten with raw vegetables. This recipe combines it with artichokes, and the result hearkens back to the standard mayo and butter we’re all used to, but in a uniquely Italian way.
The Italians really do some wonderful things with artichokes. In this recipe, they’re stuffed with ricotta cheese and walnuts. And here, they’re braised in white wine and stuffed with parmesan, garlic, breadcrumbs, and sausage.
Oh man… sign me up for one of those!
If you’re inspired and want to go find the perfect artichoke, we recommend finding ones that are compact, and feel heavy for their size. You’ll need to remove the outer-most leaves, which are the toughest, so don’t worry about the appearence of them. You can take a knife or scissors and cut all the thorns off at once without worrying about losing any of the meat; the tops of the leaves are inedible. Here’s a great graphic on how to fully clean an artichoke.