Of the things that make springtime a happy time, two close to the top of the list are:
1. Artichokes, and
2. The spring edition of Canal House Cooking, an excellent cook’s journal. Melissa Hamilton and Christopher Hirscheimer use their combined knowledge of sourcing, cooking, writing, illustration and photography to put out a lovely thrice-a-year package of recipes, anecdotes and pictures.
Here is their recommendation for what to do with all those artichokes on special at the grocery store.
Artichokes Roman Style
From Canal House Cooking, Volume 3. Serves 5-10.
Ingredients
1 large bunch mint, trimmed of stems and minced (about 1 cup)
2 cloves garlic, minced
1 cup olive oil, plus a splash
5 large artichokes
1 lemon, halved
1 bottle dry white wine
Salt and pepper
Directions
Mix together the mint and garlic in a mixing bowl and add a splash of olive oil.
Pull off and discard all the tough outer leaves of the artichokes (snapping off the leaves just before the bottom to leave behind the meat at the bottom of the leaf) until you get to the tender pale green inner leaves. Slice off about 2 inches from the top. Peel, then cut stems to 1 inch. Use a sharp paring knife to trim away and smooth the stems and bottoms. As you trim, rub the flesh with the cut lemon to prevent the artichoke from turning brown.
Spread the leaves apart and use a melon baller or small sharp spoon to scoop out and discard the hairy choke. Pack inside the artichoke and between the leaves with the mint and garlic.
Arrange the artichokes stems up in a large, heavy, nonreactive pot (not aluminum or cast iron). Pour the oil over the artichokes, then pour in the wine. Season with salt and pepper. Cover and cook over medium heat until the artichockes are very tender when pierced with a knife.
Transfer the artichokes to a platter, set aside and allow to cool. Increase the heat to medium-high and reduce the liquid by half. Meanwhile, when cool enough to handle, cut the artichokes in half lengthwise or leave them whole if you prefer. Spoon the sauce over them and serve.
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