Artichoke Season

Springs brings a lot of fresh veggies but none more versatile than the artichoke. It can be served a variety of ways whether it's an adult or baby. Artichokes are delicious in any dish  fancy or plain.

One of the most delicate and elegant ways of serving them is simply with a lemon and oil dressing. Using adult chokes, boil and simmer for twenty minutes in hot water. Mix half a cup of oil with two to three tablespoons of fresh squeezed  lemon juice along with fresh ground sea salt and pepper.Dip the leaves in this mix and enjoy. Another way is the Southern Italian stuffed artichoke. Some make this with a mix of breadcrumbs, sausage and cheese. but a lighter way is without the meat. Use plain breadcrumbs an d grated Parmesan along with parsley garlic and olive oil. After pressing this mixture between the leaves ,simmer 20 to 25 minutes or until the heart is tender.NOTE all artichokes leaves must be trimmed to get rid of the sharp edges before cooking and eating.

Baby artichokes are also a Spring favorite right now. They are a huge staple in Roman cuisine during the months of April and May.,They are easy to prepare. Just snap off the darker green exterior leaves, exposing the tender lighter green ones. Trim the stem and cut lengthwise.You serve them as they do in the Eternal City, with lemon and extra virgin olive oil over a bed of arugula. Sprinkle shaved curls of Parmesan over them. Another way is steaming them and them drizzling melted butter. Baby chokes can also have a dash of hot pepper flakes for bite or fried, using a buttermilk and seasoned flour.

Take advatage of the plethora of artichokes this season. The larger ones  make delicate appetizers while the baby ones  are  delcious additions to salads. Whichever you use , artichokes are just a great plus to any Spring table.