Hello All! Happy Friday! March is here and Spring is near! This week’s bins will be an excellent preview of what treats we will get in the coming weeks. One of our favorite items this week is artichokes!
A little history: According to an Aegean legend and praised in song by the poet Quintus Horatius Flaccus, the first artichoke was a lovely young girl who lived on the island of Zinari. The god, Zeus was visiting his brother Poseidon one day when, as he emerged from the sea, he spied a beautiful young mortal woman. She did not seem frightened by the presence of a god, and Zeus seized the opportunity to seduce her. He was so pleased with the girl, who’s name was Cynara, that he decided to make her a goddess, so that she could be nearer to his home on Olympia. Cynara agreed to the promotion, and Zeus anticipated the trysts to come, whenever his wife Hera was away. However, Cynara soon missed her mother and grew homesick. She snuck back to the world of mortals for a brief visit. After she returned, Zeus discovered this un-goddess-like behavior. Enraged, he hurled her back to earth and transformed her into the plant we know as the artichoke.
Artichokes are absolutely delicious and so nutritious. While they may seem a little intimidating to cook when raw, we assure you, making a fabulous artichoke dish is relatively easy to do.
- You can go the simple route of steaming them. You know they are ready to eat when the leaves pull apart from the stem with ease. My favorite way to eat them is with a little lemon butter. The prized heart of the artichoke sits on top of the stem hidden by a small layer of dense grass like flesh. Just scrape that away with a spoon or a butter knife, and enjoy!
- Boil Them! Bring a large pot of water to a boil (using enough water to cover), add salt and then place artichoke in water (if cooking more than one, arrange them in a single layer). Weight down with a plate or pot lid to ensure it stays completely covered with water while cooking. Reduce heat and simmer for about 30 minutes or until done (can be up to an hour depending on size and freshness). Drain artichokes upside down for a few minutes before serving.You can add a bit of sliced onion, fennel or a clove of garlic to the water to add a bit of flavor if you like. Tip: Add a bit of sugar and salt to the water when cooking (a teaspoon of each per quart of water), this will help retain the color and add a bit of sweetness. Make ‘em shiny: Add a bit of olive oil to the cooking water for a shiny artichoke. Also adding lemon juice or vinegar to the cooking water will help prevent discoloration.
- You can even throw them in the oven! Preheat oven to 375°. Cut into halves (lengthwise) and remove the choke. Rub with a bit of lemon juice, olive oil and garlic. Place pieces in a roasting pan just large enough to fit the pieces closely and add 2 tablespoons of water (per artichoke). Cover pan with a layer of waxed paper then a layer of aluminum foil and bake for 30 minutes. Uncover the pan and roast another 20 minutes until browned and the bottoms are tender when pierced with a fork.
The other thing I need to mention is the Murcott mandarins that will be in your bins next week. They are from a different grower than earlier in the season, and they are amazing. I tried one last week and just had to get them for the bins! There is however a limited amount, so they will not be available for subs, but I hope you like them as much as I do!
