Being a California native, I grew up eating artichokes -- the endless fields of them in Castroville, south of San Francisco, are a marvel. For those in New England who want to know where to find artichokes free of browned and shriveled leaves, I have found beautiful, fresh big artichokes at Costco, and Trader Joe's carries small artichokes packed in plastic clamshells.
Your mention of the Alhambra in Granada, reminded me of our family trip to Andalucia, when my daughter was studying Arabic in college. We were there, waiting to buy tickets to enter, when she looked up at the Arabic script above the kiosk. It was as if a lightbulb went off for her: "Ohhh. It's not Alhambra. It's AlHammra. There's no letter B. AlHammra means 'the red house.' " Which it is.
I am surprised, Elisabeth, that you say baby artichokes are arriving in the Mediterranean now. Here in Tuscany the artichoke season is well over. It started in March and ended mid May.
Further artichoke news for Sylvia (who is of course right about the artichoke season in Tuscany - mea culpa for suggesting otherwise). Meanwhile, have just come back from Anatolia, where full-grown artichokes (the size of grapefruits) are in full flood, sold prepared to order as artichoke-hearts. And this morning, in Notting Hill Farmer’s Market in London, small artichokes (the size of lemons) sold in bunches wi a length of stalk, have just arrived from the fields of Kent.
I adore artichokes but they are so christly expensive here on the east coast that I seldom buy them and you almost never see them served in restaurants. I save my artichoke fever for the increasingly rare occasions when I can get to Italy.
This is a pity because artichokes do not require a hot climate to thrive. I remember from decades ago in London when the Breton artichoke and onion sellers came over on the ferries and brought their wares to the streets of Hampstead, where I was living at the time. If artichokes will thrive in Brittany, they will thrive in similar parts of the world. I note that Italians say artichokes grow best near the sea.
New season artichokes, size of lemons, green or purple, bunched wi short length of stalk, just arrived in Notting Hill Farmers Market same time as young fava in pod - fabulous! Think I’ll scrape the artichoke stalks, chop em and cook em with fava - whole pods chopped into bean-lengths, as they do in Andaluz, wi a splash of white wine (in absence of fino or manzanilla), garlic and parsley. And olive oil, of course. Maybe a bit of diced bacon in absence of serrano ham. Happiness.
Your writing makes me hungry for artichokes. I wish that the artichokes that reach my local supermarket were fresher here outside Boston. The shriveled stems and dried petals do not entice me. The season is a fleeting glory.
New season’s young artichokes were on sale today in Notting Hill Farmer’s Market in London - all fresh and bright as flowers, and not a bit dried out. Yr absolutely right not to buy anything that looks wizened and shrivelled - they’re way beyond. Boston growers are missing a trick - yr the same latitude as the fields of Kent, where artichokes thrive (season shd last a couple of months - global-warming permitting). I’ll report when they disappear (no consolation, I know, Kristi - but might encourage yr local growers).
New England farmers don't grow artichokes at all. One of the reasons try look poorly is that they are shipped from California. When I was at art school in London 50 years ago, one of the teachers would bring in his overgrown artie's in for us to draw. One became well aware of their thistle qualities.
Today's farmers market here in Somerville, Massachetts has the first strawberries, young garlic and onions, lacinato, radishes, and lots of asparagus. Many of the vendors are still selling seedlings to make ends meet and thin their beds.
Melinda, you might check out Ana Sortun's various places. If anyone knows how to cook an artichoke properly, I'd bet it's Ana. Sarma in Somerville, or Oleana in Cambridge, that's where I would start.
LOVE your recipe which is slightly different from our, Greek way of cooking the fish. We add lemon and dill, instead of the mint. And no ham. Our 'aginares me koukia' is vegan.
Being a California native, I grew up eating artichokes -- the endless fields of them in Castroville, south of San Francisco, are a marvel. For those in New England who want to know where to find artichokes free of browned and shriveled leaves, I have found beautiful, fresh big artichokes at Costco, and Trader Joe's carries small artichokes packed in plastic clamshells.
Your mention of the Alhambra in Granada, reminded me of our family trip to Andalucia, when my daughter was studying Arabic in college. We were there, waiting to buy tickets to enter, when she looked up at the Arabic script above the kiosk. It was as if a lightbulb went off for her: "Ohhh. It's not Alhambra. It's AlHammra. There's no letter B. AlHammra means 'the red house.' " Which it is.
Klever Karly!!!!
I am surprised, Elisabeth, that you say baby artichokes are arriving in the Mediterranean now. Here in Tuscany the artichoke season is well over. It started in March and ended mid May.
Further artichoke news for Sylvia (who is of course right about the artichoke season in Tuscany - mea culpa for suggesting otherwise). Meanwhile, have just come back from Anatolia, where full-grown artichokes (the size of grapefruits) are in full flood, sold prepared to order as artichoke-hearts. And this morning, in Notting Hill Farmer’s Market in London, small artichokes (the size of lemons) sold in bunches wi a length of stalk, have just arrived from the fields of Kent.
Thx Sylvia - yr right, of course you are. Apologies - had just found ‘em in Nott Hill Farmers Market, such a joy!
I adore artichokes but they are so christly expensive here on the east coast that I seldom buy them and you almost never see them served in restaurants. I save my artichoke fever for the increasingly rare occasions when I can get to Italy.
This is a pity because artichokes do not require a hot climate to thrive. I remember from decades ago in London when the Breton artichoke and onion sellers came over on the ferries and brought their wares to the streets of Hampstead, where I was living at the time. If artichokes will thrive in Brittany, they will thrive in similar parts of the world. I note that Italians say artichokes grow best near the sea.
See below for new news of artichokes in London (actually, Kent - blame it on global warming).
New season artichokes, size of lemons, green or purple, bunched wi short length of stalk, just arrived in Notting Hill Farmers Market same time as young fava in pod - fabulous! Think I’ll scrape the artichoke stalks, chop em and cook em with fava - whole pods chopped into bean-lengths, as they do in Andaluz, wi a splash of white wine (in absence of fino or manzanilla), garlic and parsley. And olive oil, of course. Maybe a bit of diced bacon in absence of serrano ham. Happiness.
Your writing makes me hungry for artichokes. I wish that the artichokes that reach my local supermarket were fresher here outside Boston. The shriveled stems and dried petals do not entice me. The season is a fleeting glory.
New season’s young artichokes were on sale today in Notting Hill Farmer’s Market in London - all fresh and bright as flowers, and not a bit dried out. Yr absolutely right not to buy anything that looks wizened and shrivelled - they’re way beyond. Boston growers are missing a trick - yr the same latitude as the fields of Kent, where artichokes thrive (season shd last a couple of months - global-warming permitting). I’ll report when they disappear (no consolation, I know, Kristi - but might encourage yr local growers).
New England farmers don't grow artichokes at all. One of the reasons try look poorly is that they are shipped from California. When I was at art school in London 50 years ago, one of the teachers would bring in his overgrown artie's in for us to draw. One became well aware of their thistle qualities.
Today's farmers market here in Somerville, Massachetts has the first strawberries, young garlic and onions, lacinato, radishes, and lots of asparagus. Many of the vendors are still selling seedlings to make ends meet and thin their beds.
Such lovely paintings, and such a sense of possibility!
How perfect
Can you recommend a restaurant in the Boston area where I might sample artichokes expertly prepared? Thank you so much!
Melinda, you might check out Ana Sortun's various places. If anyone knows how to cook an artichoke properly, I'd bet it's Ana. Sarma in Somerville, or Oleana in Cambridge, that's where I would start.
LOVE your recipe which is slightly different from our, Greek way of cooking the fish. We add lemon and dill, instead of the mint. And no ham. Our 'aginares me koukia' is vegan.