Smoky roasted Artichokes

The Sicilian spring is moody as the weather fluctuates between rain and days of glorious sun. The Sciroccio wind whips itself up from the African desert and pushes the seasons along.

White blossoms in the fruit trees blend with shadowy greys. The spring is an armistice which allows the winter to gradually surrender itself and begin the cycle again.

Sicilian artichokes are as prickly as the late winter weather, but after their external spikes are removed the internal fleshy flower is a delicate balm for the cold. 

The artichoke is a thistle and comes from the same family as the sunflower. This edible flower is a native of the Mediterranean and dates back to ancient Greek times when they were cultivated in Italy and Sicily.

Greek mythology tells how Zeus created the artichoke from a beautiful mortal woman. While visiting his brother Poseidon, Zeus spied a beautiful young woman, he was so pleased with the girl named Cynara, that  he decided to make her a goddess. Cynara agreed, however she grew homesick and snuck back home to visit her family. Zeus discovered this and became angry, throwing Cynara back to earth and transforming her into a plant.

Cynar is an Italian liqueur which gets its name from the artichoke and the mythological origins of this plant. This bitter alcoholic drink is made from thirteen different plants including the artichoke. It is generally drunk straight as an after dinner digestive or as a cocktail mixing it with soda water, tonic water and lemon, lime or orange juice.

It is always a joy to prepare artichokes as part of the Sicilian table every year. They may seem difficult but they are versatile, easily stuffed and the tender internal leaves can be prepared separately as a pasta condiment. The discarded stalks can also be blanched in hot water, then blended together to make a creamy pesto like mixture.

The best way to prepare the first tender artichokes of the season is to stuff them with a combination of fresh spring aromas like pancetta, parsley, spring onions, garlic, finely sliced celery, a pinch of hot chilli pepper, all soaked in a drizzle of extra virgin olive oil and a squeeze of lemon and then cooking them slowly over hot coals, or ‘a braci’ as they say in the local dialect. 

Covering the richly flavoured artichokes with hot smoking embers and letting the stuffing’s taste gradually imbue itself into the artichoke is the best. The tough external leaves are crusty and burnt but act as a protective shell until the internal tender parts are fully cooked. The fat of the bacon melts and amalgamates with the sweetness of the vegetable in an irresistible smoky flavour. 

I love preparing them for my Birthday in late February every year. The only flowers I ever truly enjoy are a bouquet of carciofi.

Vedi qua il post anche in Italiano: Carciofi affumicati e arrostiti