we heart artichokes

› Recipe by Robin Fannon

› Photography by John Jernigan

The cultured globe artichokes that we find in the grocery store today are descendants of the cardoon, a member of the thistle family. The many versions of the origin and history of the artichoke are conflicting, but it’s safe to say they came from the Mediterranean region. This rsvprobin.com green vegetable packs an impressive nutritional wallop. It has been used for centuries as a digestive aid and has been shown to increase bile production in the liver, which aids the body’s natural detoxifying process. It’s also great for cardiovascular health and loaded with antioxidants and fiber. If this doesn’t impress you, perhaps it’s reputation for being a potent aphrodisiac will—at least that is what the courtesans of the 16th century believed.

Robin Fannon is a New York culinary school-trained chef and a successful party planner with decades of experience. You can visit her popular blog at rsvprobin.com for healthy recipes, party tips and lifestyle articles. Or check her out on Facebook or Instagram.

Preparing artichokes can be somewhat of a challenge for the faint of heart, but it’s really quite easy once you get the hang of it. There are plenty of tutorials on YouTube to walk you through the process. Keep in mind that it’s important to keep a large bowl of acidulated water next to your prep area so you can put your cleaned and sliced artichokes into it. Much like potatoes or apples they oxidize once exposed to air. Artichoke season typically runs from March to May, and when you see them in the market, it’s a sure sign that spring is in the air. Personally, I like to use them in my spring tablescapes and floral arrangements.

Whole steamed artichokes became popular in the 1950s and 1960s served with a butter or Hollandaise dipping sauce where you pulled the leaves o and dragged them through your teeth to remove the heart at the base of the leaf. Today, they play a more versatile role in the American kitchen. They work well in pasta, chicken and fish dishes and are perfect for a salad. Many popular restaurants serve them grilled as an appetizer with a dipping sauce, and that is just what I have recreated for you here.

Grilled Artichokes With Remoulade Auce

Serves 4 people, 1/2 per person

2 large artichokes

1 lemon quartered

3⁄4 cup olive oil

4 garlic cloves, chopped

1 teaspoon salt

1⁄2 teaspoon black pepper

Trim the tops and end of the leaves, cut in half lengthwise and remove the fuzzy, inedible choke. › Immediately place them in a bowl of lemon water until ready to steam or boil. › Bring a large pot of water to a boil or set up a steamer basket, and steam or boil for approximately 15 minutes. › Mix lemon, garlic, salt and pepper together, and brush mixture on artichokes.

› Place on preheated grill, and grill for 5 to 10 minutes, basting and turning frequently until slightly charred. › Careful not to burn!

Remoulade Auce

2 cups of your favorite mayonnaise

3 tbsp sweet green relish

2 cloves of minced garlic

2 teaspoon capers

1 tbsp Dijon mustard

1 tbsp lemon juice

1⁄2 teaspoon Worcestershire sauce

Salt and ground pepper to taste

Mix all ingredients together well, and serve alongside the grilled artichokes.