Three Recipes with Artichokes to Feast on these last days of Spring


Three Recipes with Artichokes | Artichokes Still Life Photography

Anyone into food and visiting Venice will have surely heard wonders about our purple artichokes. These delicacies grow all around the lagoon, also in the area of Cavallino - Treporti, but it is the island of Sant' Erasmo that is traditionally associated to these special green and purple babies and that gives the name to the protection presidia.

Every year, in fact, the inhabitants of Sant' Erasmo organise a feast to celebrate the produce of spring. All Venetians, either by vaporetto or private boat, reach the place looking forward to getting merry drinking salty lagoon wine and to eating the first risotto with carciofi and raw castraure salad with grated parmesan. Unfortunately this year the feast had to be postponed three times until it was finally cancelled, due to the bad weather. The good news is that, anyway, there are plenty of artichokes!

I haven't yet been to Sant' Erasmo this year, but I will soon and I suggest you do the same. Try to avoid the weekend, as now all the islands of the north lagoon seem to attract big groups of tourists and day trippers, so -sorry to say- it spoils all the magic of being immersed in a peaceful and quiet country location, besides... the queues at the vaporetto stop are endless and tiring, especially if you are not used to our humidity. Anyway, Sant' Erasmo is magical. There is nothing really except nature, crops, vines, geese, hens, a couple of roosters and my all time favourite beehive (for more info on Sant' Erasmo, please see my posts: 'A visit to Sant'Erasmo and a Vegetarian Pumpkin Pie' and 'Venice Excursions: Sant' Erasmo') .

Three Vegetarian Recipes with Artichokes
Three Vegetarian Recipes with Artichokes
Three Vegetarian Recipes with Artichokes

In addition to loving the island, I am also extremely passionate about artichokes! When the season starts, Vito and I consume great quantities of these greens. Raw, sautéed, in a soup, with pasta or rice... all recipes just seem to work.

If you ask me, artichokes have the taste of love. Yes, because only if you have the patience and care to remove all the outer -and quite hard- leaves, you get to enjoy the sweet flavour of spring. Artichokes, just like love, require effort, time and attention. Once cleaned, to avoid them oxidate, you must leave them under water and lemon, and to enhance their taste more, you must know which spices work and which don't (garlic, black pepper and parsley are always a certainty!).

So, in today's post I'm sharing three super simple recipes for artichokes suitable for vegetarians and super quick to make. Hope you will enjoy them and let me know!

RECIPES

RECIPE 1

SAUTEED ARTICHOKES

Three Vegetarian Recipes with Artichokes

#vegan #easy #quick

serves 2

Ingredients

12 baby artichokes

1 lemon

2 cloves of garlic

a Tbsp taggiasche olives

e.v.o. oil

black pepper

Method:

1. Remove outer leaves from artichokes, wash under fresh water and slice in 6 pieces.

2. Heat a pan, add oil, the crushed cloves of garlic, the olives and when the oil starts popping add the artichokes. Cook for about 30 seconds, then lower the heat, sprinkle some drops of water with the tip of your fingers and squeeze the juice of half a lemon.

3. Let cook at low/medium heat for about 8 minutes, then serve with some toasted brown bread.

RECIPE 2

FARRO SALAD

Three Vegetarian Recipes with Artichokes

#vegan #easy #spring

serves 2

Ingredients:

150 gr spelt

8 small artichokes

1/2 a can of lentils (about 120 gr.)

8 capers

6 black olives

2 cloves of garlic

parsley to garnish

salt

pepper

olive oil

Method:

1. Bring a pot of water to the boil, add sea salt and cook the spelt for the time indicated on the pack.

2. In the meanwhile, discard the outer leaves of the artichokes and thinly slice lengthwise. Put in a bowl under water and lemon and keep aside.

3. Wash the capers under fresh water, removing the salt, then remove pitch from olives and keep aside.

4. Rinse the lentils. Heat a pan, add the two crushed cloves of garlic, the capers, the olives and the lentils, stir and let cook for about 30 seconds, then add the artichokes, stir again and lower the heat.