Carciofi Ritti

Roman-Style Artichokes

• 9 fresh artichokes
• 3 Tbsp extra-virgin olive oil
• salt
• thyme

Clean the artichokes and put them in water with lemon juice until ready to use. Spread the leaves open and, holding upside down on the work surface to force them further open. Warm the oil in an aluminum saucepan and put the artichokes in with the stems pointing upwards. Add salt, increase the heat, cover and cook until well browned (about seven minutes).

Add a glass of water and leave until completely cooked, checking that the sauce does not dry out completely, as it should be poured over the artichokes before serving.

Before removing from the heat, taste for salt and sprinkle fresh thyme leaves over or, if you prefer, parsley, either finely chopped or tied into a bunch. Present on a warmed serving dish.

Valigette

Beef Rolls

• 900g thin slices Silverside steak
• 150g cooked ham
• 150g Fontina cheese, thinly sliced
• parsley
• 3 carrots
• 5 artichokes
• 4 Tbsp extra-virgin olive oil
• 1 glass white wine
• salt

Layer onto each filled of steak a piece of ham, a slice of cheese, a segment of artichoke, some parsley and a pinch of salt. Roll the meat up to form a neat roulade and tie with a piece of string or close firmly with a toothpick.

Chop and dice the carrots, artichoke stems and leaves, if any are left over; fry in the oil until soft in a large casserole. Add the beef roulades and brown on all sides. Dissolve a pinch of salt in the glass of wine and pour over the meat; allow to evaporate rapidly and continue to cook over a low heat for forty minutes. If the gravy has dried out during the cooking remove the meat, add some more wine and drop of oil and leave on the heat to reduce slightly.

Remove the string or the toothpicks before serving, as it is rather unpleasant to find yourself munching on them!

Fried or purèed potatoes are the perfect accompaniment for this dish. Domenico Romoli called them “stuffed, stewed parcels”, however, his recipe contained some quite different ingredients, while Pellegrino Artusi refers to “artichoke-stuffed steaks”.

Artichokes with Egg & Lemon Sauce

Anginares Avgolemono

• 6 globe artichokes
• juice of 1 lemon, divided
• 2 medium onions, thinly sliced
• 3 to 4 young carrots, sliced
• 2 oz butter
• 1 cup water
• 3 Tbsp chopped fresh dill
• salt & ground white pepper
• 3 to 4 spring onions, sliced
• Avgolemono Sauce:
• 2 eggs
• juice of 1 lemon
• 1 Tbsp cornflour, diluted 3 Tbsp water

Clean the artichokes. Have a bowl ready filled with cold water, a bit of salt, and 1/2 the lemon juice. Peel the outer leaves of the artichoke until you reach the tender ones (approximately 3/4 of the artichoke will go). Then cut off the head of the artichoke, halfway down, leaving the heart with a short collar of tender leaves. Scoop out the hairy “choke”, being careful to not trim any of the tender heart underneath.

Now cut the stalk, leaving only 1-1/2″ attached. Peel the outer woody surface, leaving the white part only. Also trim the base of the artichoke of its tough green surface. Rub the artichoke all over with the other half of the lemon and drop into the bowl. This is done to prevent discoloration.

Saute the onions and carrot in the butter for 2 to 3 minutes. Add the water and the juice of 1/2 the lemon. When this comes to a boil add most of the dill, the artichokes, salt, & pepper. Add more water if necessary so that th artichokes are almost covered. Cover and cook over medium heat for about 35 minutes, making sure you are left with a thick, buttery sauce. Add the spring onions for the last 5 minutes. Remove the saucepan from the heat and let stand for five minutes before adding the avgolemono sauce, otherwise the egg will cook.

Avgolemono Sauce: Beat the eggs with a tablespoon of water for 2 to 3 minutes. Add the lemon juice and beat for 1 minute. Beat in the cornflour mixture. Beat in 5 Tbsp of liquid from the artichokes, 1 Tbsp at a time. Pour the sauce over the artichokes and rotate the saucepan. Do not stir as this will break the artichokes. Return the saucepan to a very low heat for 2 to 3 minutes, shaking gently. Sprinkle remaining dill on top.