Here in California where I live, spring has finally arrived after a seemingly endless winter. The trees are shyly exposing their delicate pink, white and lavender blossoms to the virgin sun, promising a future filled with juicy globes of summer fruit. People, pale from their long months indoors are out in full force, jogging, pulling weeds, planting flowers, and working in their yards. The sounds of lawnmowers and skill saws slice the air, competing with the joyful singing of the birds. The air is clean and fresh as a sheet hanging on the line, perfumed by the blossoms and the blooming flowers.
Even if you are still in a part of the world which is experiencing cold weather and the winter drearies, by the date alone you know it's spring, and that gives you the promise of warmth and regeneration. As this season of renewal comes upon us, our taste for fresher foods and lighter ingredients begins to bloom as well. While you can't push the season, and it's not yet time for backyard barbecuing and juicy homegrown tomatoes, you can still satisfy your taste for pure ingredients and freshly grown vegetables by taking advantage of the springtime bounty. Artichokes, with their densely rich texture and clean fresh flavor, make the perfect transition from winter's heavy foods to spring and summer's lighter fare.
Artichokes are in season now, and in my family they are considered a heavenly treat. 100% of the nation's artichokes are grown in California, and we who live here take full advantage of the growing season. There are many ways to prepare them as an appetizer or a side dish, and even children love this vegetable. My family and I have eaten them nearly every day, simply steamed and drizzled with lemon butter, or dipped in herb-seasoned mayonnaise. We also enjoy them prepared in more exotic ways as a special treat.
Below is a recipe for Stuffed Artichokes with Corn and Blue Cheese. This recipe will serve 4, and can easily be doubled. At the bottom of the recipe, you will find links to more information on the artichoke, including dozens of recipes.
For the artichokes:
2 large artichokes
½ t salt
½ fresh lemon
For the stuffing:
1 ear fresh corn, kernels removed, or ¾ cup thawed frozen kernels.
½ cup all-purpose flour
½ cup white or yellow cornmeal
1 T sugar
¾ t dried oregano
½ t dried basil
¼ t salt
1/8 t baking powder
1/8 t ground nutmeg
½ cup skim milk
