SLIDE SHOW: In Greece, Home Is Where the Artichoke Is

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Aglaia Kremezi

I complemented our first crop of artichokes that with fresh garlic, intensely flavored parsley and lemons—all from the garden. I never believed that we would have such an abundance of wonderful artichokes this year.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

In November the first shoots appeared, and now the artichokes are thriving.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

The huge purple artichoke flower that blooms it we fail to eat the succulent edible buds.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

How to prepare artichokes for cooking: Snap off several layers of leaves from each artichoke, pulling them downward to break them off at the base. Rub the cut parts often with the lemon halves as you work, to prevent discoloration.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

... and trim the broken parts of leaves around the stem with a sharp knife, again rubbing the cut surfaces with lemon.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

Remove the center chokes with a knife or grapefruit spoon.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

Braised veal with artichokes in avgolemono (egg and lemon) sauce. Click here for the recipe.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Vangelis Lykourentzos, an artichoke producer from the Peloponnese, brought the tuber-like artichoke roots and helped us plant them.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Our artichokes are not too large but so tender that you can eat leaves and not merely the heart.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi

The purple heart of the artichoke, before removing the choke.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Cut off the top of each artichoke ...


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Drop each prepared artichoke into the bowl of lemon water. Drain just before adding to the pan.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Braised monkfish with artichokes and olive oil-garlic mashed potatoes. Click here for the recipe.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi


Artichokes marinated in wine, olive oil, lemon and garlic. Click here for the recipe.


Aglaia Kremezi turns to Mediterranean traditions for ways to keep up with an unlikely crop in
In Greece, Home Is Where the Artichoke Is .

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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