香港六和开奖历史记录

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Do you ever wonder who ate the first artichoke? What were they thinking? Were they desperate or innovative? Probably both.聽

At first glance, artichokes are kind of, dare I say, beautiful? They are one of those vegetables that moved into the , filling bookshelves, adding a to kitchen table centerpieces and end tables.聽

It's no wonder the vegetable is beautiful, as it was once a woman.

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The cross section of the Stuffed Artichokes from Corinne Cook's book, "Extra! Extra! Read All About It!" prepared by reporter Lauren Cheramie on Wednesday, May 8, 2024.

, Zeus spotted a gorgeous woman, Cynara, while visiting his brother Poseidon. He seduced her, fell in love and made her a goddess. When they went back to Mount Olympus, Cynara became homesick and snuck out to visit her family. Legend says that this infuriated Zeus so much that, in a fit of temper, he tossed her from Olympus back to Earth and turned her into an artichoke.聽

The scientific name for artichoke, Cynara cardunculus, reflects this story. Ah, romance!聽

Other fun facts about artichokes:聽

  • Nearly 100% of artichokes sold commercially in the U.S. are grown in California.
  • Norma Jean Mortenson, better known as Marilyn Monroe, was named California鈥檚 first honorary Artichoke Queen in 1948 at the Artichoke Festival.
  • If left to develop, the artichoke will blossom into a spiky, vibrant purple flower.
  • In Ancient Greece, the artichoke was attributed to being effective in securing the birth of boys.
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Artichokes grow in the Freetown Community Garden on Monday, June 19, 2023 in Lafayette, La..

This spring variety of artichoke dishes in restaurants inspired me to try my hand at preparing them at home. I picked Corinne Cook's stuffed artichokes recipe in "Extra! Extra! Read all about it!"聽鈥 a collection of newspaper recipes. In preparing the recipe,聽I began to ponder who first stuffed an artichoke.聽

Turns out, the dish is quite simple to make. The artichokes just take a few extra steps to prepare for cooking.聽

I chopped off an inch from the top of each artichoke, cut the stems close to the base and snipped the thorny leaf tips. Then, I smashed each one to flatten and began stuffing the leaves with a bread mixture that consisted of minced garlic, grated onion, Italian bread crumbs, fresh parsley, grated Romano cheese, salt and pepper.聽

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Reporter Lauren Cheramie peels off an artichoke leaf filled with stuffing.

The result was close to a delicacy. Eating an artichoke reminds me of eating crawfish. So much work for so little meat 鈥 worth it, though, if you ask me.

Once the leaves have been removed, the inedible prickly choke should be cut out and discarded. Then, the heart of the artichoke is revealed, which has an earthy flavor and thick consistency. Some call it "the caviar of vegetables."

Artichoke season is generally from March to May. Enjoy them while you can.聽

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Preparation for stuffed artichokes includes cutting聽off about 1 inch from the top of the artichoke.

Stuffed Artichokes聽

Recipe from "Extra! Extra! Read all about it!" by Corinne Cook

The sophisticated artichoke is actually a bud of a large plant from the thistle family. Several varieties are available in today's produce markets.聽

Linda Roy stuffs the leaves of artichokes with the wonderful flavors of Italy.

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Stuffed Artichokes from Corinne Cook's book, "Extra! Extra! Read All About It!" prepared by reporter Lauren Cheramie on Wednesday, May 8, 2024.

3 artichokes

3 cloves garlic, minced聽

1 small onion, grated聽

3陆 to 4 cups Italian bread crumbs聽

1 tablespoon minced fresh parsley聽

6 ounces fresh Romano cheese, grated聽

Salt and pepper聽

1 (8-ounce) bottle olive oil聽

TO PREPARE ARTICHOKES: Cut off about 1 inch from the top of the artichoke. Cut stem close to base of bottom of artichoke so that it will remain standing. Do not discard the stem, but peel off hard covering down to the center core. Chop the tender core up in the bread mixture.聽

Snip off leaf tips with scissors to remove thorny tips. Wash thoroughly and drain.聽

Place artichoke upside down on table and press down firmly with palm of your hand. This opens the leaves and makes stuffing between the leaves easier.聽

1. Mix chopped stem, garlic, onion, bread crumbs, parsley and cheese in large pan. Season, if desired, with salt and pepper.聽

2. Starting at the bottom row, go around the artichoke, opening leaves with one hand and stuffing the bread mixture between the leaves with your other hand.聽

3. Place stuffed artichokes in heavy pot with lid.聽

4. Pour the olive oil slowly over each artichoke, being sure to saturate each one well. You want it to seep into the bread mixture.聽

5. Pour about 1 inch of water in bottom of pot. When water boils, turn heat down to simmer, cover and cook about 1 hour or until leaves pull apart easily.聽

Email Lauren Cheramie at lauren.cheramie@theadvocate.com.