Zia Eleanora’s Artichokes
Carciofi alla Calabrese da Zia Eleanora
As I leave Turin and start a pilgrimage to many Artichoke festivals which all happen in this part of the season, I need to visit a few relatives and deal with the pleasantries. Zia Eleanora; this auntie is well know within the family for her cooking so I turned up to her place with ten artichokes in hand and asked if she could show me a recipe. She said this one was just one of many artichokes recipes she has in a recipe book kept in her head which is very protective of.
We sat together cleaning and trimming them quickly, so they were in the pan within minutes without even using lemon water. This recipe resembles the Artichokes alla Calabrese which was an earlier post. All the ingredients are the same they come together in a slightly different manner.
Ingredients (Serves 4)
8 large artichokes
½ glass of dry white wine
½ cup of grated parmiggiano or mature pecorino
½ cup of fine breadcrumbs
1 tablespoon dry flaked garlic
1 small handful of parsley leaf
extra virgin olive oil
In a large flat pan place the artichokes in with some cold water and bring to the boil.
Allow it to boil for five minutes when you find the water is heavily discolured by the artichokes.
Remove form the water and discard the water. Doing so will remove most of the bitterness in the artichokes.
Return to the same pan with some more water, white wine, olive oil ,some dried garlic flakes, parsley leaf.
Cover with a lid on a lively flame.
Remove the lid and season with salt.
Allow all the moisture to evapourate adding any necessary water if the artichokes are still not tender.
Turn off the heat when they do become tender and the moisture has evapourated.
Add a generous handful of grated Parmigiggiano or a mature pecorino and also a large handful of fine breadcrumbs.
Mix together well, cover with a lid and allow to sit for a further ten minutes.
Now they are ready to serve.