Don’t Judge This Vegetable by Its Cover!
Wind, allergies, sunshine in some places, snow in others, we all know what that means; it’s officially Spring in New Mexico! But a seasonal change is definitely on its way, and that not only brings changes in the weather, it also affects what we feel like eating. Soups, stews and hearty meals give way to lighter dishes and fresher ingredients, with a renewed focus on spring vegetables.
One of the most distinctive is the artichoke. A member of the thistle family, it has been consumed since the days of ancient Greece and Rome, prized both as a gourmet food and for its medicinal benefits. It also had a reputation as an aphrodisiac, and artichokes were often reserved for men, while women were discouraged from eating them in public.
Eating an artichoke, with its uninviting exterior, actually feels more like participating in a small ritual than consuming a vegetable. It’s a slow, deliberate process that cannot be rushed – pulling away each leaf in turn, dipping it in butter or a sauce, before scraping off the tender flesh with your teeth. It’s a process to be savored, the kind of food that makes you pause and pay attention, turning dinner into an experience rather than just a meal. And then comes the reward at the center... the artichoke heart, finally earned after working your way through each layer to get there.
The peak season is March through May, with almost the entire national crop coming from California. A limited supply is grown locally, in late spring, but due to New Mexico’s unpredictable weather conditions, it cannot be guaranteed.
Artichokes are one of Chef Joseph’s favorite vegetables, and just as they were coming into season in the first week of March, were included in his Restaurant Week menu as an appetizer. He describes them as, ‘Sturdy yet delicate, earthy yet fresh, and they pair beautifully with bright flavors like lemon, garlic, olive oil and fresh herbs.’ His favorite way to prepare artichokes is by boiling them in a pan covered with a cloth to create steam. See the recipe below for a special dipping sauce.
Not only are artichokes good to eat, they are also good for you, being rich in fiber, high in anti-oxidants and protein, and low in fat. They are, in fact, one of nature’s most powerful superfoods. So the next time you’re working your way through all those tasty leaves, know that the delicious heart at the center is just one of the many rewards to be gained by indulging in this unique vegetable.
Artichoke Garlic Butter Emulsion
Ingredients:
3 egg yolks, pinch pepper, pinch salt
2 tbsp. Dijon mustard
2 garlic cloves
1 cup unsalted butter
Juice of one lemon
Method:
Thinly slice garlic cloves
Melt butter in a small saucepan; add garlic chips and simmer until golden.
Pour garlic butter through a sieve or fine mesh strainer to separate garlic chips from butter.
Put yolks in a small stainless steel mixing bowl with pepper, salt, and Dijon mustard.
Using a small wire whisk, add melted butter in a small, steady flow until emulsified. Add garlic and squeeze in lemon juice.