Yep.. I think of the Artichoke. I never really experienced this fun filled vegetable until about 8 years ago. I was living in the Silicon Valley.. and frequented this restaurant in Los Altos, CA called the Los Altos Grill. Did you know that 100% of our Artichoke crop is from California (Monterey County to be exact). They hold an annual festival every year... to honor the Artichoke.
This was my favorite place to dine during my time living in the South Bay. They were known for their grilled artichoke dish. Oh.. how I miss this place :(
Artichokes are known to be good for liver and gall-bladder problems, gout, arthritis, and rheumatism. They also have been able to lower cholesterol and have a diuretic effect. Herbalists have traditionally used extracts of artichoke to treat high blood pressure. Together with it's diuretic properties, the artichoke is a cleanser and detoxifier, according to herbalists.
One can get the best effect if eaten raw ..in very small amounts...(suggest fresh baby artichokes)... a large globe artichoke should be boiled and eaten hot or cold.
Here is a great recipe for a Grilled Artichoke....taken from a blog http://thecuttingedgeofordinary.blogspot.com
Grilled Artichokes with Garlic and Romano Cheese4 large artichokes
3 cloves minced garlic
Romano cheese
Olive oil
Kosher Salt
Fresh lemon
To prep the artichoke:
With a vegetable peeler, trim off just a little of the outside stem. Now you need to trim the outer leaves. It’s easiest to do this with a pair of kitchen scissors. Just cut off a little over half the hard outer leaves with the stem on it, leaving just a little under half on the choke. Quarter the artichokes, leaving the stem intact. Place them in a large pot of boiling water. Don’t get a roaring boil going, just a gentle boil. Boil under tender. Don’t let them get really soft or they will fall apart on the grill, you just want them tender enough so a toothpick can be easily inserted. It took about 15 for mine to get tender. Drain in a colander and rinse with cool water to stop the cooking process. Once the artichokes are cool enough to handle, you need to clean out the choke.
To clean the artichoke:
To prep the artichoke:
With a vegetable peeler, trim off just a little of the outside stem. Now you need to trim the outer leaves. It’s easiest to do this with a pair of kitchen scissors. Just cut off a little over half the hard outer leaves with the stem on it, leaving just a little under half on the choke. Quarter the artichokes, leaving the stem intact. Place them in a large pot of boiling water. Don’t get a roaring boil going, just a gentle boil. Boil under tender. Don’t let them get really soft or they will fall apart on the grill, you just want them tender enough so a toothpick can be easily inserted. It took about 15 for mine to get tender. Drain in a colander and rinse with cool water to stop the cooking process. Once the artichokes are cool enough to handle, you need to clean out the choke.
To clean the artichoke:
With a small paring knife remove the fuzzy choke part and the some of the
inner leaves. You will be able to feel the ones that need to come out. They are
a little prickly. Now you are ready to put on the garlic and cheese and get them
ready for the grill.
I took a big bowl and tossed all the artichokes in olive oil. You don't want to drench them, just give them a nice coating. Next I mixed the chopped garlic and Romano cheese together, then I just opened the leaves a little and sprinkled some in each one. Sprinkle some Kosher salt over each one then grill until the cheese gets crusty and brown. You will need to turn them a few times while they cook. Drizzle with lemon when they come off the grill.
I took a big bowl and tossed all the artichokes in olive oil. You don't want to drench them, just give them a nice coating. Next I mixed the chopped garlic and Romano cheese together, then I just opened the leaves a little and sprinkled some in each one. Sprinkle some Kosher salt over each one then grill until the cheese gets crusty and brown. You will need to turn them a few times while they cook. Drizzle with lemon when they come off the grill.
Eating the artichoke:
To eat them I just pull off the outer leaves and scrape the bottoms with my
teeth and then I eat the stem and heart (my absolute favorite part).
These are great served as an appetizer while thinking of California...ahhhhhhh.
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| I took this picture in Napa Valley on one beautiful Sunday wine tasting. |
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