Globe artichokes can be prepared two ways, either by steaming the whole artichoke, plain or stuffed with seasoned breadcrumbs, then the leaves are peeled off one by one, dipped in butter or sauce, and the fibrous inner part at the bottom of each leaf is consumed by scraping it off with your teeth. Once the petals are removed the heart is exposed (we've all been there) and the scary hairs encircling it are scraped off before consumption, all with exquisite table manners. The second method to peel a raw artichoke down to the heart and top portion of the stem, discarding the fibrous leaves and bitter choke, all while rubbing every exposed surface with a lemon. A labor-intensive vegetable which is why jarred artichokes are used so frequently. I prefer them packed in water over oil with not too much vinegar which can affect the final dish.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, olive, safflower, sunflower seed
Unsalted butter, unsalted cultured (European-style) butter, clarified butter
Onion, shallot, leek, garlic, carrot, celery, celeriac
Asparagus, shelling beans, snap beans, carrots, celeriac, celery, eggplant, fava beans, fennel bulb, mushrooms, peas, potato, spinach, summer squash, sweet bell pepper, Swiss chard, tomato
Chanterelle, cremini, oyster, king oyster, white button
Basil, bay leaf, chervil, chives, cilantro, dill, fennel, hyssop, lovage, marjoram, mint, nepitella, oregano, parsley, rosemary, sage, sorrel, summer savory, tarragon, thyme, winter savory, za’atar
Bay leaf, dill, hyssop, marjoram, mint, oregano, rosemary, sage, summer savory, thyme, wild marjoram, winter savory, za’atar
Soft or Crumbly Cheeses: Chèvre, feta, fromage blanc, fresh mozzarella, ricotta
Semi-Soft Cheeses: Fontina, mozzarella, Taleggio
Hard Cheeses: Gruyère, Manchego, Swiss
Grating Cheeses: Asiago, Grana Padano, Manchego, Parmigano Reggiano, Pecorino Romano
Cardamom, coriander, cumin, black peppercorns, sumac
Dry sherry, vermouth, white wine
Fresh mushrooms, tomatoes, tomato paste, grating cheeses, wine
Citrus: Lemon, orange, Meyer lemon, preserved lemons
Vinegars: Champagne, sherry, white wine, herb vinegars
Specialties: Capers, harissa, hot pepper sauce
Ground Chili Peppers: Aleppo, cayenne, Maraş pul biber, paprika, Hungarian half-sharp paprika, Hungarian sweet paprika, hot smoked paprika, sweet smoked paprika, red pepper flakes, urfa biber
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