You heard me.
It’s March 16th and you better be loving all things green. Like artichoke hearts. Maybe they’re yellowish beige, for our content here today they’re pale green, from a green plant. For those who are green. We heart these hearts.
We first met a 1000 years ago in Yankee Key West (The CT Shoreline). We both had more hair then, me in a bi-level with a rat’s tail, Arty with a fibrous leafy covering. The chef at LL Chapman’s (more on LL another time) took three little hearts and put them in an oval ramekin. Splashed with white wine they then got a scoop of creamy italian dressing, creamy bleu cheese dressing and two pieces of swiss cheese on top. In that little Love Boat went to the oven. Ten minutes later you had Artichoke Hearts Roman (chef name) my favorite appetizer of the Summer of 1987. I couldn’t believe how easy they were to assemble, how easily they went down. Tasty tasty. The melted cheese on the side of the dish was crusty and delicious. The entire ramekin was sponge cleaned with loaves of hot Italian bread. This was of course back when carbs were something completely different. It was there we first met, in 1987. There went my heart.
Subsequently we’ve dallied together in saute with chicken, we’ve fried in a tasty breading. Arty Choke and I maintain our mutual admiration society to this day. Arty’s and mine latest spin is a great Gluten Free hors d’ oveur. In lieu of a cracker a halved artichoke heart makes a great base for tapenade or hummus or even a grilled shrimp.
Sometimes when I eat one of these little yummies I hear Celine Dion in the background crooning “……my heart will go on, and on……” and I smile about my rat’s tail.
Food For Thought:
“Almost every artichoke produced in the United States comes from California. Did you know that the town of Castroville, California crowned its first “Artichoke Queen” in 1947? The winner was a young actress named Norma Jean Mortenson who later changed her name to Marilyn Monroe!” National Artichoke Heart Day, punchbowl.com