Have you ever eaten flowers? Probably yes, artichokes flowers on your Four Seasons – Quattro stagioni pizza.
As the season of wild asparagus slowly fades away, another vegetable appears on our spring table in all its glory – artichokes. We have few plants in our garden that two weeks ago started to give us their first flowers. They are really easy to prepare.
Here I present a traditional recipe of artichokes with peas usually served with pan-seared chicken. For me this dish is an ultimate delicacy, my madelaine that brings me back to my childhood right in the season when the school was ending and summer holidays were close.
You need for 2 persons:
300 g green peas
3 tbs breadcrumbs
4 tbs extravirgin olive oil
few cloves of garlic
few branches of italian parsley
1 dl white wine
Remove all but 1-2 cm of stem and the tough outer leaves. Cut away about a quarter of each scale with knife. Finally, trim the tip of the artichoke so that it can stand upside down. Finely chop garlic and parsley, add breadcrumbs, salt and with the aid of some olive oil make a paste. Put about 1 teaspoon of the paste in between the leaves and in the cavity from which the inedible choke was previously removed. In a deep pan heat the olive oil and arrange the artichokes so that they stand upside down. In other words, the pan should be narrow enough to not give them room to fall over. After 1 minute add wine, a pinch of salt and water until the liquid level is half the height of the artichokes. Cover and simmer on low heat for 30 minutes, then add the green peas and cook until they are done.
Usually the artichokes are eaten with chicken that was slowly pan-seared with the addition of aromatic herbs and white wine.
Again heat the olive oil in a deep pan, put on low heat. Pass the chicken pieces in the flour, add to the pan, fry until the meat gets a nice golden crust. Then, when the juices almost evaporate, add a 1/2 glass of white wine, a glass of water and aromatic herbs of your choice (rosemary, sage, thyme…). Simmer for another half an hour, adding more water if necessary. At the end you should have few spoons of thick sauce that you will pour over the meat.