A few weeks back my love got nostalgic for sitting around the family table munching on artichoke leaves. When next we visited our local grocery store she asked when artichoke season will start and got a reply: "right after the first rain comes".
It rained a couple of weeks ago :-)
This is arguably the easiest recipe I have ever made, and apart from the wonderful socializing act of sitting together eating artichoke leaves, you are left with artichoke bottoms which easily become a delicious spread, that can also serve as a great base for pasta sauce.
How it's made
It all starts with
1/2 cup Olive Oil
3 twigs-worth of fresh Oregano leaves
2-3 Garlic cloves
2 teaspoon Salt
1 teaspoon Pepper
And this is how it gets done
Wash the artichokes, cut off their stems and remove all loose leaves.
Put the artichokes in a large pot and fill with water.
Add 1/2 of the lemon, cut in 4, 1 teaspoon salt and 1/4 cup of olive oil.
Bring to a boil over high heat. Turn heat down and cook for 1 hour.
Now comes the time for sitting around munching leaves :-)
The edible part is the bottom part of the leaf.
When all the leaves are removed, or the bottoms diameter sticks out, hold the remaining leaves with one hand, the bottom with the other, and gently but firmly separate them from one another.
Then remove the hair by hand or teaspoon and make sure no hairs are left on the artichoke bottom.
Put in the blender the artichoke bottoms, garlic cloves, juice of the remaining 1/2 lemon, 1 teaspoon salt and 1 teaspoon pepper, and let it rip.
After 1-2 minutes the spread is done.
You can go on for a couple of minutes more to get a smooth cream that can be a great pasta sauce.
Now pick your choice of bread and enjoy the spread.
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