Aromatic Artichoke Antipasto
Today is a day in the kitchen making an artichoke antipasto. I am in Sault Ste Marie Ontario spending Christmas with my parents in my childhood home. I love everything about the feel of this place. We moved into this house when I was eight; I remember the tulips on the front yard and the look of pride on my parents’ faces. Before this we moved from place to place. It was very common for a landlord to give little notice, and then we packed our bags and moved. In 1963, my father saved enough for a down-payment on this two-story home and we didn’t have to move anymore.
The ingredients are fresh and aromatic; the ingredients are simple and the aroma comes from fresh garlic and Calabrese oregano. Mom’s hands move quickly and as she works we reminisce of her life as an immigrant. How hard it was with the language barrier. After landing at Pier 21 in Halifax we boarded a train for Sault Ste Marie. I was hungry and wanted pasta, but when they brought soup it was Campbell’s and I turned my nose up. My mom also said that the bread in Halifax was too soft. We laugh now. Mom says that all the immigrant children were hungry and they didn’t recognize any familiar foods.
Today I recognize this Artichoke Antipasto and it goes to our table remembering times gone by.
Mom begins by cleaning the outer leaves from the artichoke hearts.
See the difference?
Then she cuts them in half. these small artichokes are the best because there is no choke to remove.
The artichokes hang out in a lemon bath that keeps them from turning brown.
She use a knife and fork to chop some whole tomatoes.
She adds this to a pot with peas, olive oil and scallions.
In another pan the garlic sautéed to golden brown and the artichokes go in followed by the wine.
She puts a lid on the pan and steams the contents for 3 minutes. The aroma when she removes the lid is tantalizing.
She adds a scant half cup of suave to the pan so that it marries with the artichokes and now I just want to dive into this.
The platting begins. See the concentration and pride on her face.
This is our aromatic artichoke Antipasto.
Aromatic Artichoke Antipasto
A favourite vegetarian antipasto.
Ingredients
- 2 lbs baby artichokes
- 2 cups fresh or frozen green peas
- 3 scallions
- 1 cup whole or diced tomatoes
- 1/2 tsp oregano
- 2 cloves garlic
- 3 tbsp olive oil
- 1/2 cup white wine
Instructions
-
Clean the outer layers of the artichoke leaves and cut the artichokes in half.
Fill a small bowl with water and cut the 2 lemons into wedges. Place the artichokes in the bowl. It will keep them from getting brown.
In a small sauce pan place 1 tbsp oil and the scallions. Sautee for a minute and then add peas. After 2 minutes add the tomatoes. Let this sauce cook for a few minutes.
Meanwhile, set a frying pan on the stove. Add 2 tbsp olive oil and the garlic.
Brown the garlic and remove.
Drain the artichokes and add them to this hot pan.
Stand back and there will be a wonderful sizzle and aroma.
Put the wine in and cover with a lid.
After a few minutes remove lid and push the artichokes to the side of the pan in a circular pattern creating a spot in the middle.
Add a few tablespoons of sauce to this spot, but don't mix.
Let the sauce seep into the artichokes.
Arrange artichokes on a large platter. Pour all the sauce into the middle of the platter.
Serve with a fresh baguette.
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