News Flash: Until fruits and vegetables taste good, and are affordable people won’t eat them.
How do we create the desire in people to eat more vegetables? How do we make vegetables sexy and in demand? Who does PR for the artichoke? Who speaks for the carrot? And silly, childish, cartoon vegetables are not the answer. And neither are shrill spokespeople who intone the wisdom of plant eating from a pillar of self-congratulation.
All good things must come to an end, and this is the finale for the Aroma Cucina Artichoke Festival. But we’re going out with a delicious bang: pork stuffed artichokes with a lemon sauce. It was the last of our big, globe artichokes and I think they were properly honored and devoured!Read More
Artichoke Pie? Why not! A savory crust tops a pie full of sauteed artichokes, pancetta, garlic, and onions. See, it’s sounding pretty good, isn’t it? You’ll need to make a pie crust, use your usual recipe or make a classic pate brisee type dough. True confession time: I cheat. I can buy very good quality,…Read More
Velvety smooth artichoke puree enhances this creamy risotto; with a little crunch of frizzled artichoke on top to keep things interesting. This is dangerously, seductively good.Read More
Lamb and artichokes make a lovely couple. Sizzling hot grilled lamb meets its match with the seductive sweet artichoke and it’s steady side kick, the potato.
A great Mother’s Day picnic or BBQ idea because you can prep the artichokes and potatoes ahead of time and putting the whole dish together just takes a few minutes.
Baby artichokes aren’t snuffed out before they’ve had a chance at a full life, they’re just the little guys, lower down on the stalk. These babies come into their full flavor potential when they are deep fried, with a tender, light coating, a crunch of salt and a zing of lemon.Read More
Meltingly soft artichokes, simply dressed with a bit of parsley, olive oil, red onion and lemon. Simple, rustic and oh, so satisfying. They’re good enough to be a meal all on their own.Read More
hey’re in season, so why not take advantage of this abundance? Besides, I’ve had enough people ask me, “How do you clean an artichoke?” and “What can I make with an artichoke?” that I finally took the hint. So here’s to a week of celebrating the ‘choke!Read More
Wednesday is market day.
We live in rural Umbria, so if you want fresh fish or flowers, you better get down to Umbertide early…or no fish for you!
I’ve identified a problem with the eating local and in-season trend, and I’m calling it the Mono-Diet Phenomena (MDP). It started to dawn on me in the spring when we ate artichokes every single day. At some point, peaches dominated our food intake, later to be replaced by tomatoes, and currently we are eating figs.…Read More