There were two things I remember eating in great quantity as a child (actually I’m sure there were many more than two) artichokes and corn on the cob. I think my artichoke record was four in one sitting and eight ears of corn. The corn was always homegrown and the ears weren’t usually quite as large as store-bought ones but still, I loved these two things. I have a feeling my four-year-old is going to give me a run for my money on the artichoke front soon. I certainly can’t put away four in one sitting anymore. And he ate one and a half artichokes last night and they were big.
For inexplicable reasons we haven’t eaten many artichokes for a few years but somehow this year the bug is back and I’m buying them at every turn. The ones pictured above are from a local farm (DeNoble Farm in Tillamook, OR) and are available at the Portland Farmers Market on Saturdays.
Growing up my mother boiled them and we dipped the leaves and much-anticipated heart in regular store-bought mayo and I loved them that way. Then I spent a lot of time in Italy and learned of the dozens of other ways of preparing them, all of which I loved as well. Most of those preparations–stuffed, grilled, roasted, in a ragout, in a frittata, etc.–are a bit more time-consuming so this spring I’ve mostly been doing it the good old American way. I made them for my in-laws in Colorado 10 days ago and it turned out to be the first artichoke my father-in-law had ever had and he loved it.
For last night’s I used a bit of leftover aioli (with chives and thyme) and stretched that with the store-bought stuff and it was perfect.
So, if you want a low fuss summer meal, pick up a bunch of artichokes; get out big bowls for the leaves and thistle parts and a bowl of mayo, homemade or not and go to town.
P.S. I know it’s more common to steam artichokes but I’ve always just boiled them, water coming about half way up the artichokes (stem end down) for about 45 minutes to an hour (depending on size they might take longer). You want the stem and heart to be very tender when pierced with the tip of a knife or fork. When tender I hold them upside down by their stems to drain them well and then they are ready to eat. I’ve always assumed boiling was faster than steaming and I always seem to be in a hurry but by all means steam them if you prefer.