The Food: Artichokes (Carciofi)

INGREDIENTS
Artichokes
Day Old Bread
Chopped Onion
Parsley
Olive Oil
Bread Crumbs
Salt & Pepper

The Artichoke (Cynara Scolymus) has been around for thousands of years.  Today, artichokes are generally grown in Southern Italy and Sicily.  Sicilian artichokes are very tender, and are often roasted over hot coals on the ground and eaten just like that.  Historians cannot agree if it was originally cultivated by the Romans or Greeks, but also used by the North Africans and what is today Syria.  Artichokes most likely were introduced to the rest of Europe through Sicily in the 12th Century.  Catherine de Medici married Louis of France and moved to Paris in the 14th Century, is said to have brought artichokes, (and as most culinary-oriented people know, along wtih many other favorites which is how modern French cuisine got its 'start').  Artichokes most commonly come into season twice a year, Spring and Fall, the Summer crops are usually much different, lighter in appearance and not as good.  Important minerals provide are magnesium, chromium, manganese, potasium, phosphorus, iron and calcium.  They are a good source of fiber, vitamin C and Folate, in addition to being non-fat, low in salt and no cholesterol. There are basically 2 types of artichokes that we see on the commercial market: those grown from roots, and those grown from seeds.  The ones grown from seeds are the more commercial variety.   

The myth, as it goes, was that Jupiter came to Earth and was on his way to see Neptune over by the sea.  Jupiter came across a very beautiful Goddess name Cynara.  Jupiter found love at first site, but when he went to proposition the beautiful Goddess, Cynara, she explained that she wanted to stay on Earth with her mother.  Jupiter, not very happy about the rejection, said he would turn her into a plant filled with thorny, rough leaves that would be unedible, because if he could not have her, no man could.  The last laugh is on Jupiter, because artichokes, though often misunderstood (like women haha), and often thought to not be the easiest vegetable to cook, can be very simple and are very delicious and are even considered an aphrodisiac by some.  Now, there is an acquired taste for a liquer in Italy known by the name Cynar which is distilled from fresh artichokes with other herbs mixed in.   

Cooking Stuffed Artichokes: Cut the bottom stalk off the bottom of the artichoke.  Gently "smash" down the other end (the top) on the counter to open up the leaves slightly. Get some Italian bread (day old bread, even stale bread works fine) and dice it into little squares about 1cm or 1/4" to 1/2" squares, and place in a bowl. In that bowl season the bread crumbs with salt, pepper, parsley, grated parmesean cheese and diced onions to taste (I would use 1/4 of an onion for one serving).  Mix together well.  Stuff the artichoke with the seasoned bread crumbs, be sure to stuff the center, and inbetween the leaves.  Fill a saucepan halfway with fresh clean water, place the artichoke in the pan and simmer for approximately 30 mins with the cover on half way. 

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