Hundreds of years ago, some brave and patient soul stumbled across the artichoke plant and decided to eat it. He was brave for wanting to put something so fibrous and prickly into his mouth. And patient… because I’m sure the first attempt at eating the artichoke was not a pleasant one. Somehow, this adventurous person figured out that we must trim the artichoke and then cook it, either by steaming or braising.
What our culinary ancestors discovered, the Italians improved upon, and my former boss Lydia Shire further embellished. Her standard artichoke preparation was braised in olive oil with capers, garlic, parsley and anchovies. The olive oil tamed the acrid after-taste that makes artichokes so difficult to pair with wine. And the anchovies lend a salty je ne sais quoi (in the same way that fish sauce gives Vietnamese and Thai food depth).
These artichokes are wonderful in risotto or roasted and stuffed. My favorite preparation from Lydia was the skillet pizza – a white pizza topped with the parmesan, St. Andre cheese and truffle oil. Currently, I don’t have truffle oil in my pantry, but I did have some first cuttings of arugula and scallions in the garden, which lightened the otherwise rich dish.
Artichoke Pizza
pizza dough, store-bought or home-made
1 shallot, sliced
4 garlic cloves, sliced
2 scallion, cut in rounds
2 braised artichokes
3 oz. St. andre cheese
2 oz. ricotta salata, grated
2 oz. parmesan, grate
1/4 cup olive oil
- Sweat shallots and garlic in olive oil.
- Form dough in a well oiled skillet.
- Garnish pizza with artichokes, garlic and shallots, cheeses and scallions
Does the skillet pizza get cooked on stove top (covered or uncovered?) or in the oven? This looks like a great way to make pizza; I’ve never tried it.
You’ve really got me craving flat breads and pizzas these days!
Actually the pizza looks great I never heard this before.
This looks amazing! My husband doesn’t eat artichokes and is more of a fan of MEAT pizza’s. This would be one for just me!
I occasionally think about how certain dishes were discovered or even determined as edible.
How are you liking your new blog home?
No progress on my garden to mention as of yet…But your previous post is helping in the motivation department.
Lydia — You can start it on the stove top, or just cook it all the way in the oven.
T.W. – apparently, I’m craving them too, as it’s all I’ve been cooking lately
Health Insurance — It definitely is different and delicious!
Julie — That’s great, you won’t have to share 😉
PG -New home is lovely! I’m glad you stopped by for a visit.