Reflections on My 40 Years in Umbria

How improbable that such a delicious food comes from such an unsightly, ungraceful, unappealing plant? In our own garden, we have never had good luck with artichoke plants - the golphers like them too much . This year we are down to only two remaining large plants and only had a total of 9 artichokes.

While Italian artichokes are considered the best in the world, it still takes some effort to get exceptional ones: they need to be picked at the right time before the choke has developed and they need to be cooked very soon after picking. Therefore, I only purchase local artichokes which are picked at dawn and in my farmer's little store by 8 AM.

Yesterday was the second day of Operation Artichoke: the first day, last Saturday, I went to the produce market in the piazza and purchased my first batch of 35.

the last five of a crate-full of freshly picked artichokes

Then yesterday, ordering the night before from my trusted farmer, I picked up another 35. Both days, my work was indeed cut out for me: cleaning and trimming each one, stems and all, plunging them into tepid water with lemon, slicing them,

the last of five bowls of sliced artichokes, ready to be sautèed

sautèeing them in garlic and our very own extra virgin olive oil,

the final, 5th pan-full of artichokes, sautèeing gently and quickly

allowing them to cool, putting half of the them in the food processor for a quick swirl, mixing them back with the rest...and finally arranging them in freezer-safe cups in individual portions. What a luxury to pull out a portion for pasta, an omelette, lasagne, risotto or summer bruschette.

Improbable artichokes - one of my favorite foods