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

By Aglaia Kremezi
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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 .

This article available online at:

http://www.theatlantic.com/health/archive/2010/04/slide-show-in-greece-home-is-where-the-artichoke-is/39182/