Get Figgy With It

Black Genoa Fig nearly ripe on the tree

Fig 

(Ficus carica)

To me there is something incredibly sensuous about figs with their sweet secret flowering and fruiting so delicately hidden within.


Figs could be characterised as one of the healthiest foods on the planet! Although considered a fruit, the fig is actually a flower that is inverted into itself. The seeds are drupes, or the real fruit. Figs are the only fruit to fully ripen and semi-dry on the tree. There are three types of figs: white, black, and red and the exterior color of the fruit varies from pale green, gold, brown to dark purple. The whole fig is edible and can be eaten fresh or dried. It should be noted that the skin of figs contains more fiber, phytochemicals, and antioxidant activity than the pulp, with antioxidant capacity proportional to the content of anthocyanins. Darker fig varieties usually have a greater content of polyphenols than lighter-colored varieties. The fig leaves are also very beneficial and they are widely used for medicinal purposes. The milk of the figs and leaves are used in healing skin problems like warts.

Figs are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of dietary fiber and they naturally fight constipation. The fig's soluble fiber helps control blood sugar levels and lowers cholesterol by binding it in the digestive tract. Figs may also curtail appetite and improve weight-loss efforts. It should be noted that the skin of figs contains more fiber than the pulp.

Figs provide beneficial calcium, Iron which is required for red blood cell formation as well for cellular oxidation. Thus, they are very beneficial for people suffering from anemia and are highly recommended to be consumed during pregnancy, when the need for iron, and calcium, is increased, copper which is required in the production of red blood cells, magnesium, potassium which is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It also helps your body absorb iron, which makes it beneficial for preventing and treating iron deficiency. They are also a source of manganese, selenium and zinc.

Figs are good sources of vitamins A, C and K. They also have good levels of B-complex group of vitamins such as niacin, pyridoxine, folates, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, proteins, and fats.

Figs contain a high proportion of water and natural sugar so they are very beneficial for recovering from exhaustion. In addition, the sugar in figs stimulates the brain and enhances memory, which makes them a great choice for students. They also contain chlorogenic acid which helps in lowering blood sugar levels and controls blood-glucose levels in type-II diabetes mellitus (Adult onset) condition.

Figs are a rich source of pigment anti-oxidants that contribute immensely in optimum health and wellness. The coumarin and benzaldehyde in figs may prove effective at shrinking tumours and are being researched for cancer fighting abilities. A proteolytic enzyme, known as ficin, primarily contained in the stem of the fruit, helps to break down tissue and is very beneficial for digestive disorders. Psoralens, a chemical that occurs naturally in figs has been used for thousands of years to treat skin pigmentation diseases and acne and it is also a skin sensitiser that promotes tanning in the sun, sun sensitive persons may wish to avoid burning.

Because of its high alkalinity, it has been mentioned as beneficial to persons wishing to quit smoking and may have a soothing effect on inflammation of the bronchial passages.

Fig History, culture and mythology

 

Fig

It is said that figs originated in South Arabia and were brought to Mediterranean over 2900BC. The fig tree appears in some images of the Garden of Eden. After eating the forbidden fruit, Adam and Eve covered their nakedness with leaves that are usually said to be from the fig tree, and Islamic tradition mentions two forbidden trees in Eden—a fig tree and an olive tree. Mohammed's followers called it the "Tree of Heaven". The ancient Hebrews looked upon the fig tree as a symbol of peace and plenty.

In Greek mythology, figs are associated with Dionysus whose name means “friend of the fig,” and this is not an innocent reference in the least. The fact that the fig’s appearance was similar to that of testicles certainly didn’t go unnoticed by the Greeks, and in fact the words for “figs” and “testicles” were the same. Part of the yearly festival to Dionysus included carving a giant phallus from the wood of a fig tree and carrying it around town. Figs were sacred to Dionysus (Bacchus to the Romans) who is the god of the grape harvest, winemaking and wine, of ritual madness, fertility, theatre and religious ecstasy. The old Romans sacrificed the milky sap of the wild fig tree to Juno, and some central African tribes built huts for the spirits of their ancestors in the shape of the sacred fig trees. Figs also get a mention in association with Priapus, a satyr who symbolized sexual desire.

According to Greek mythology, the fig tree got its name from Sykeus (Syko [σύκο] in Greek means fig), the son of Gaia (Earth). In the war of the Titans, Sykeus was one of the giants who waged war on the gods and when he was pursued by Zeus, he hid with his mother, the Earth, and was transformed into the first fig tree.

Another Greek myth credits the goddess Demeter as introducing the "fruit of autumn" to humans.
After her daughter was kidnapped by Hades, Greek goddess Demeter wandered the land looking for her. During her travels, she stayed at the house of a man in Attica, in Southern Greece. He welcomed her into his home and treated her kindly, and she thanked him for his hospitality by giving him the first fig tree.Fig trees thrived in the fertile lands around Attica and Athens

Since antiquity, figs symbolised abundance, and they have been greatly valued, both for their nutritional and medicinal properties. Mithridates, the Greek king of Pontus (120-63 B.C.), heralded figs as an antidote for all ailments and instructed his physicians to consider its uses as a medicine. Pliny of Rome (62-113 A.D.) quoted "Figs are restorative. The best food that can be eaten by those who are brought low by long sickness and are on the way to recovery. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles".

The early Greeks so highly prized figs that it was considered an honor to bestow the foliage and fruit. In the original Olympic games, winning athletes were crowned with fig wreaths and given figs to eat in order to improve their strength and speed.

The fig tree has a sacred meaning for Buddhists. According to Buddhist legend, the founder of the religion, Siddhartha Gautama or the Buddha, achieved enlightenment one day in 528 B . C . while sitting under a bo tree, a kind of fig tree. The bo or bodhi tree remains a symbol of enlightenment.

In India, The Bengali fig tree is considered sacred and its fruits are widely used in Ayurveda for its healing qualities.

Recipes

Fig Salsa

Fig Salsa

1 fig, diced
2 sprigs mint, finely shredded
1 spear asparagus, finely sliced
2 green chilies, finely diced
1 tbsp borage and violets, halved
1 tspn olive oil
1 tspn lemon juice
salt and freshly cracked black pepper to taste
mix together and allow the flavours to develop for half an hour

Fig, blackberry nightshade and mint salsa shared here

Baked Figs

Baked Figs

figs halved
raspberries, as many as you have halves
ricotta, as many teaspoons as you have halves
honey to drizzle

place the fig halves on a baking tray, place a teaspoon of ricotta on each half and top with a raspberry. Drizzle with honey and bake until tender.
Serve as a dessert bite or with thickened cream

Fig and Feta Salad

Fig and feta salad

4 figs, sliced into wedges
120 gm feta, cubed and slightly crumbled
1/2 tablespoon black cherry vinegar (or naturally flavoured vinegar of your choice)
1/2 tablespoon chili oil
1 tablespoon extra virgin olive oil
salt and freshly ground pepper to taste
(extra pepper brings out the fruits sweetness trust me)

Mix the oils and vinegar and whisk to emulsify
place the fig slices and feta in a bowl and season with pepper then pour in the
vinaigrette and mix gently, but well. allow to chill and flavours blend.
Serve as a side.

Blackberry nightshade, Fig and Feta salad shared here

Fig and Rosehip Port

Fresh hips gathered from wild dog roses growing on the side of most country roads are used in this recipe. Alternatively, dried rosehips can be used, being available from most brewing shops.
Figs have a very strong flavour and so must be used in great moderation. Both rosehips and figs are rich in vitamins and minerals and so add to the great popularity of this sherry-type wine. Serve it as an aperitif.

Dried rosehips, diced figs & lemon zest

Yield: 6 bottle

Ingredients:
2.3 litres fresh (or 225grams dried) Rosehips
225 grams raisins
115 grams dried figs, chopped
1 lemon
4 litres water
5 ml pectic enzyme
15 ml citric acid
Sherry wine yeast & nutrient
1.35 kg light brown sugar

A nice thick rolling boil

Sterilise all your equipment as needed and begin your records. Trim the rosehips, rinse them in cold waters, crush them or process fresh hips through a juicer reserving both the juice and the waste. Wash and chop the raisins. Thinly pare the lemon rind avoiding the bitter pith, express and strain the juice and set aside.

Place the crushed rosehips, lemon rind, figs and the water in a suitable container and heat to 176 degrees Celsius.

Maintain the temperature for 15 minutes.

Cover the pan and allow to cool. Strain the liquor onto the raisins and add the expressed and strained lemon juice, the pectic enzyme, citric acid and the activated sherry yeast and nutrient. Ferment on the raisin pulp for five days.

Fig and Rosehip Port

Strain out, press and discard the raisins. Stir in one-third of the sugar and continue the fermentation in the chosen container loosely covered. Stir in the remainder of the sugar in two equal amounts at weekly intervals and leave to ferment out.

When fermentation has finished siphon the clearing wine off its sediment into a sterilised storage jar leaving a good head space.
Plug the container with a vapour lock and mature for 18 months, racking when sediment has been thrown and the wine is bright. Bottle, seal, label and enjoy.

Blackberry Nightshade ... not so deadly after all

Solanum nigrum / Solanum Americanum

Solanum nigrum
in flower

As luck would have it that in my overgrown food forest blackberry nightshade of both varieties have flourished. Blackberry nightshade with it's matte berry clusters and American nightshade with it's glossy berry clusters have popped up everywhere. After intense familiarisation and checking every possible species indicator I decided to give these little known edibles with the deadly reputation, which is totally unwarranted, a gourmet go. Selecting only the ripest berries as particularly noted in most western wisdom as the only safe way to eat this plant. I have invariably found local knowledge of many native customs that enjoy much of the plant, even the green berries in the menu and medicinals.

Although a lot of research work has been done to quantify the nutritional and therapeutic value of black nightshade seed oil not as much has been looked into for the berries themselves. Reportedly having calcium, phosphorous, vitamin A and vitamin C they have 5.9% protein and are approximately 68 calories per 100gm.

Solanum nigrum
with berries

Eaten extensively by native Americans, notably the Cherokee. Iroquois and the Costanoan peoples. An important traditional medicinal for depressive illnesses, psychological trauma and as part of the treatment for scarlet fever, psoriasis and toothache.

An important native crop in Africa with many traditional recipes one being fufu with the leaves and young shoots are served with cassava, plantains, yams and maize.

In India the berries serve as a fresh snack for children.The berries, leaves and shoots are more notably served in Northern Tamil Nadu, Southern Andhra and Southern Karnataka cuisines and is seen as a common and attractive part of many gardens although few commercial crops are evident.
It is known as manathakkali keerai in Tamil and makoi in Hindi.

Recipes

Avocado and blackberry nightshade dip

Avocado and blackberry nightshade dip
serves as part of a cheese platter

1 ripe avocado, pitted, skinned and diced
100 gm soured cream
1 lime juiced
2 tablespoons blackberry nightshade berries

Blend the avocado and the lime juice until almost smooth.
Mix in the soured cream and the berries.
Serve with a cheese platter or as a dip.

Fig, blackberry nightshade and mint salsa

Fig, blackberry nightshade and mint salsa

3 ripe figs, diced
3 tablespoons blackberry nightshade berries
2 sprigs mint finely sliced
1 teaspoon black cherry vinegar (or any salad vinegar of your choice, balsamic is nice)

mix all ingredients and serve on soured cream on top of jacket potatoes. Particularly nice with slow cooked roast pork.

Chunky Guacamole with Blackberry Nightshade Berries

Guacamole
with blackberry nightshade
served as part of a salad

ingredients for guacamole
ready to be mixed

2 ripe avocados
1 cup coriander leaves (cilantro), chopped
1/4 cup blackberry nightshade berries
1/2 lime, juiced

mix all ingredients and serve

Weed Pie

A wander round my garden can offer many edibles, but the sly peak of edible weeds that come up randomly often excites the varied thoughts of how to include them in my menu.

Random weed forage from my garden

evenly distribute the flavours

random collection of edibles from the garden - here I have wild brassica flowers, oregano, pumpkin leaf and bud, fennel pollen, asparagus, society chive leaves and flowers, dandelion leaves, nasturtium leaves and flowers and wild mustard leaves.
1 cup blackberry nightshade berries
olive oil spray
4 duck eggs, can substitute 6 large hen eggs
8 large hen eggs
1/2 cup cream
1/2 cup ham, finely sliced
salt and freshly ground pepper to taste
1/2 cup cheese, grated

Weed pie

Spray the pie dish with oil and arrange your weed ingredients and ham to evenly distribute the flavours.
In a bowl beat the eggs and cream well and season. Pour the egg mix into the dish gently and allow some room for the eggs to rise.
sprinkle with grated cheese. I used a mature tasty, but stronger more bitter weeds could well take a blue cheese, milder weeds a cheddar.

Place the pie dish on a tray and into a moderate oven and cook until the centre has lost most of it's eggy wobble. Remove from the oven and allow to sit and set whilst you make a salad to serve.

Blackberry nightshade, Fig and Feta salad

2 ripe figs, diced

Blackberry nightshade, fig and feta salad

100 gm firm feta cubed
1/4 cup blackberry nightshade berries
1 tablespoon mint, finely shredded
1 teaspoon mint flowers
2 teaspoons balsamic vinegar
4 teaspoons extra virgin olive oil
good shake of freshly ground black pepper

Whisk the oil, vinegar and black pepper well.
mix the salad ingredients allowing the feta to break up a little.
Dress the salad and serve as a side to game meats, steaks or pork

Still Not Dead!

This Feta be Good

Undoubtedly one of the most famous of Greek cheeses this soft pickled curd cheese has a salty and tangy taste enhanced by the brine solution.

Feta styled cheese is surprisingly easy to make:

Ingredients

4 litres of full cream milk
1/8 - 1/4 teaspoon of calcium chloride diluted in 1/4 cup of unchlorinated water
1 dose of MO 030 Mesophilic starter culture
1/4 teaspoon liquid rennet dissolved in 1/4 cup of unchlorinated water
2 tablespoons of cheese salt

cut curd

Equipment

large stainless steel pot
cheese thermometer
large slotted spoon
long bladed knife
one 90cm square piece of cheese cloth
large colander
piece of string
hanging space

Method

draining the curd

Place the milk in a stainless steel pot and place in a sink of hot water. Mix in the calcium chloride solution and wait for the milk temperature to slowly get to 30 degC
Add the starter culture and stir well and leave at 30 degC to incubate for 1 hour.
Add the rennet solution and stir well using an up and down motion to ensure even distribution then allow to rest for 1 hour maintaining 30 degC

pressing the feta
for a denser product

check the curd for a clean break, meaning that the knife splits the curd and stays split. If a clean break is not noted then leave for another 5 minutes and check again.
Once the curd is firm and gives a clean break cut the curd into 1.5cm cubes then let it rest for 10 minutes.
Gently stir the curds for 20 minutes breaking up any clumps and all the while maintaining the temperature at 30 degC
Gently pour the curds into a colander, lined with your cloth and sitting in another large stainless steel pot or bowl, and allow to drain for a few minutes.
Tie the cloth together to form a bag and hang to drain over the 2nd pot to reserve the whey and allow to drain for 5 hours.
untie the bag and cut the curds into 2.5cm cubes
sprinkle the curds with cheese salt and allow to age for 4 days stored in the fridge.

preserved feta

Preserving

Cut the aged curds into 1/4's and pack into a sterile preserving jar with pepper corns and bay leaves and cover with a blend of half sunflower/ half olive oil. The olive oil will slightly solidify in the fridge if used on it's own, but the oil and other elements will impart a flavour that is very nice while keeping the feta fresh.

Flavouring

peppercorn feta

Peppercorn Feta:

We just mixed in the preserved green peppercorns before we drained and hung the curd. Now cut and salted it is ready for preserving

Feta Stuffed Mini Bell Peppers

Preparation:

9 mini bell peppers (tiny capsicums)
1/2 cup salt
2 cups water
slice off the top of the capsicums and remove the seeds and pith. mix the salt into the water making a brine solution and submerge the capsicums in the brine for a week.

Ingredients:

store bought on the left
home made on the right

1/2 cup of home made feta
1/2 cup home made labna
sprinkle of chili flakes (to taste)
pinch of greek oregano
6 capers chopped finely
freshly ground black pepper

Method:

mash the 2 cheeses together and add the other ingredients. Taste and adjust the seasonings to your liking, I ended up adding more chili. Drain the capsicums. Put the mix into a piping bag and force into the center of the capsicums until they are full. Chili the capsicums once filled.

If you want to preserve these morsels submerge them in extra light olive oil in an airtight container in the fridge.

Eat as finger food, as part of a cheese platter or slice and put on mini toasts for an appetiser or cocktail party fair.

Arancini - Risotto Balls

Ingredients

Arancini

1 1/2 cups arborio rice
juice 1 small lemon
1 bay leaf
3 cups chicken stock (can substitute 1 cup with a cup of whey from cheese making)
shake paprika
2 rashers of bacon finely diced
home made feta - enough to put a good cube inside the center of each rice ball
1/2 cup home made feta diced
1/4 grated parmesan
2 cups bread crumbs
2 eggs
salt and pepper to taste

Method

place your rice in a microwave dish with the bay leaf, lemon juice, paprika and 1 cup of liquid and cook in the microwave on high for 6 mins. Stir and add another cup of liquid and repeat. Stir add the last of the liquid and another 6 mins should finish it off.
Add the diced bacon, remove the bay leaf and stir the bacon through then let sit covered until the mix cools enough to handle and not scramble the egg.
Add the feta and parmesan and eggs and mix well.
preheat your deep fryer to 170degC
Place the bread crumbs in a bowl and take a golf

ball sized amount of the rice mixture and roughly form into a ball. push a cube of feta into the center of the ball and reform it. Dredge each ball in bread crumbs and place gently into the hot oil. Lightly brown each ball turning gently and drain on kitchen paper.
Serve hot

Feta, Pear & Rocket (Arugula) Salad

Feta, Pear & Rocket (Arugula) Salad

Ingredients

pressed feta, cut into thin wedges
firm ripe pear, cut into thin wedges
rocket leaves
shake paprika
freshly ground pepper to taste

Arrange your salad and season ... that is all

Pig Face and not a Snout in Sight

 

Carpobrotus glaucescens

Pig Face

Foraging for food always puts a smile on my face and nothing compares to the singular drive to finding that perfect dish to celebrate a native, wild food in our family menu.

So many of our local coastal sand drifts are held together with this delightful succulent that I am quietly facepalming I had not noticed it before last year and begun the process of looking at it as a food source and not just a colourful photo opportunity of bounty and beauty.

This succulent ground running creeper with fleshy leaves and little purple flowers and dark red to purple fruit may be found on  Victorian, South Australian and Tasmanian coastlines. The plump, juicy leaves can be eaten raw or boiled as well as being made into a pickle and have a salty taste that will add a unique flavour to meat dishes, can be added to salads and combines well with mushrooms, eggs and seafoods. You can apply the juice to sandfly bites or make a poultice of crushed leaves to apply to burns and scalds. The Ngaruk willum people of Port Phillip Bay, Victoria used it as a balm to minimise pain.

Pig face Fruits

The fruit, also known as beach bananas, has a sweet taste similar to strawberries, figs, bananas and kiwi with that salt tang making it interesting.

Very little nutritional information seems to be available in this sweet and savoury treat other than to state that on top of it's high sodium level it is a good source of other minerals, including potassium, magnesium, and calcium.

 

Recipes:

Pig Face Waldorf Salad

Pig Face Waldorf Salad

2 Apples, diced
4 Celery Stems, sliced
1 cup walnut halves
1 tbsp honey
1 cup pig face fruits, pealed
2 egg yolks 1/2 lemon, juiced
1 teaspoon dijon mustard 1/2 teaspoon sea salt
pinch white pepper
1 cup olive oil

Toss the walnuts in the honey and place in a medium oven for 15 minutes to honey roast the nuts, allow to cool and set aside
Place egg yolks, 2 teaspoons lemon juice, mustard, salt and pepper in a small ceramic bowl. Whisk until well combined.

Add 1/2 cup oil, 1 teaspoon at a time, to egg mixture, whisking constantly until well combined (this will take about 15 minutes). Add remaining oil in a slow, steady stream, whisking constantly until well combined. Add 2 tablespoons hot water, 1 tablespoon at a time, whisking constantly.

Combine the apple, celery and pig face fruits in a bowl and dress generously with the dressing. Roughly chop the walnuts and stir them through and serve.

Pealed Pig Face Fruits

Pig Face Riata

1 cup of natural yogurt
pinch salt
1/2 cup pig face fruits, pealed
1/2 cup cucumber, grated and drained of excess liquid
2 sprigs fresh mint, finely shredded

Combine all ingredients and chill to serve with a curry

Pig Face Riata

Pig Face Riata

 

 

 

 

Pig face Pickle

Fresh Greens packed tight

1 cup of pig face leaves
1 sprig fennel frond
2 sprigs dill frond
1 small sprig fresh rosemary
1 cup apple cider vinegar
1 small dried red chilli
1 1/2 tablespoons sugar 2 teaspoons salt
2 small bay leaves
4 cloves
1 teaspoon mustard seed
1 teaspoon dill seed
1 teaspoon fennel seed
1 teaspoon pepper corns

Soak the pig face leaves over night in water.

Place the fresh greens into a clean sterilised jar packing as tightly as possible.

Cook up the vinegar, salt, sugar, bay and spices until the pickling liquid boils and pour over the greens then seal and allow to cool.

Store in the fridge for at least a week and serve with cold meats, cheese platters, in dressings and tartare sauce.

Pig Face Pickle

My kingdom for an Artichoke

Garden fresh Artichokes

How could I not have extolled the delights of artichokes before now? Incredibly it took the charm and delight of a dear follow blogger to pull me up and remind me of this deep and abiding love of this thistly vegetable.
 

Plump Artichoke

Young Artichoke Plant

I watched our seeds planted in the greatest of hopes grow into silver downy leaved monsters and then produce a bounty of spiky flower heads which are our gourmet delight. Seeing them plump up made recipes dance in my head.

Nutrition

From a nutritional standpoint artichokes are low in Saturated Fat, and very low in Cholesterol. They are also a good source of Niacin, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate and Manganese.

Artichoke is used to stimulate the flow of bile from the liver, and this is thought to help reduce the symptoms of heartburn and alcohol “hangover.” Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow and assist with liver problems.

How does it work?

A perfect Artichoke

Artichoke has chemicals that can reduce nausea and vomiting, spasms, and intestinal gas. These chemicals have also been shown to lower cholesterol.

Traditional peoples have also used artichoke for treating snakebites and as a tonic or stimulant.

In foods, artichoke leaves and extracts are used to flavor beverages. Cynarin and chlorogenic acid, which are chemicals found in artichoke, are sometimes used as sweeteners.

 

In Mythology

According to the Greek myth, the first artichoke was a beautiful young mortal woman named Cynara who lived on the Aegean island of Zinari. One day one of the twelve gods of Mount Olympus, Zeus (King of all Gods), was visiting his brother Poseidon (God of the Sea). As he laid eyes on the sensuous and very beautiful Cynara who was bathing on the shores, he noticed she was strong,confident and unaffected by the presence of the god. He so was impressed by her strength that he instantly fell in love and seduced her. Zeus decided to make Cynara a goddess so she could be closer to his home on Mount Olympus. Zeus would meet with Cynara whenever his wife, Hera (Queen of all Gods), was away.

Stunning Artichoke Blooms

However, Cynara greatly missed her family and became homesick, so occasionally sneaked back to visit the mortals. When Zeus discovered this un-goddess like behaviour, in a fit of jealous rage, he hurled her back to earth transforming her into the first unusual but striking artichoke plant. The artichoke was covered in thorns to protect its vulnerable heart, until it dried from within only to release an exquisite spiky purple blossom, a spectacular flower to match the goddess’ beauty.

Thus, the botanical name for artichoke is the female name Cynara. Artichokes were considered an aristocratic vegetable and were known in history as ‘food for the Gods’. Due to the story of the desirous god Zeus, they were also considered an aphrodisiac. Although ancient artichokes were very pretty and the flower very striking, their thorny exterior demanded that they be isolated. As a result of Zeus’ resentment, Cynara remained untouched for hundreds of years and appreciated by no one. Zeus hoped no one would attempt to search beyond the tough fibrous thorny leaves to find her sweet, sensuous heart. Contrary to his belief, humans’ curiosity and determination did attempt to risk tasting this striking, thorny vegetable only to be rewarded with it’s delicious flavour.

Recipes:

 

Artichoke leaf tea

1 large Artichoke Leaf, freshly cut
1 litre water
1 teaspoon honey (optional and to taste)

Place fresh leaves in boiling water for 5-15 minutes.
Allow it cool.
If the taste is too bitter, it can be sweetened with honey. 

May be useful to normalise cholesterol, for the relief of digestive discomfort and lowering blood sugar.

Note: it is best to consult a physician before starting any medicinal herbal treatment.


How to Cook and Eat an Artichoke

• Prep time: 5 minutes
• Cook time: 35 minutes

Method:
How to Cook an Artichoke

1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorny tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.
2. Slice about 3/4 inch to an inch off the tip of the artichoke.
3. Pull off any smaller leaves towards the base and on the stem.
4. Cut excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them. Alternatively you can cut off the stems and peel the outside layers which is more fibrous and bitter and cook the stems along with the artichokes.
5. Rinse the artichokes in running cold water.
6. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket. Add the artichokes. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Note: artichokes can also be cooked in a pressure cooker (about 15-20 minutes cooking time). Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.

How to Eat an Artichoke

Artichokes may be eaten cold or hot, but I think they are much better hot. They are served with a dip, either melted butter or mayonnaise. My favorite dip is mayo with a little bit of balsamic vinegar mixed in.

1. Pull off outer petals, one at a time.
2. Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.
3. Continue until all of the petals are removed.
4. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.

Stuffed Artichoke

Stuffing- 1:1 ratio finely grated Romano cheese to breadcrumbs. Mix with olive oil until it starts to stick together, and to the side of the bowl. Prepare artichoke, cut leaves, stem, and top. Stuff mixture into leaves. Prepare the pot with 2cm water, and a dash more olive oil. Bring to a boil then turn the temperature to the lowest setting. Place stuffed artichokes in the pot and let them steam for 2-3 hrs.

Artichoke with Garlic Mayonnaise

Home grown artichoke with home made Aioli

Cook the artichoke per the above method


Aioli
3 egg yolks
150ml olive oil
1 clove of garlic minced
Juice of 1/2 lemon
salt and pepper to taste

Beat the egg yolk until turns paler. 
Add salt, pepper and garlic and beat some more. 
Slowly drizzle oil while continuing to beat the mixture until emulsified completely and thickens. 
Slowly add the juice and beat until thick and glossy.

Aioli Verdi

Artichokes filled with aioli
on a bed of aioli verdi

1/2 serve Aioli, per above
1 cup broad beans
3 sprigs mint, leaves finely shredded
Blanche the broad beans in boiling water for 2 minutes and remove and plunge into ice water.
Drain the beans well and place the beans, aioli and mint into a processor and pulse until a sauce consistency is achieved.
Serve with your prepared and cooked artichokes as well as the aioli.

Artichoke with Bacon

When there is bacon ... let there BE bacon.

Artichoke with bacon and aioli

Pan fry your bacon until crispy and scatter on your artichokes with aioli.

Artichoke with Garlic Prawns

Artichokes with garlic prawns

4 large prepared artichokes, cooked, halved and kept warm
400 gm prawns, pealed and deveined
3 cloves of garlic finely chopped
2 sprigs of dill
200gm butter

melt the butter and sweat the garlic gently until tender. Turn up the heat to a sizzle and saute the prawns and add the dill.
Serve in the prepared artichokes with all the buttery pan juices.

Prisoners of the Season - Ho frickerty HO!

I have to admit to a really large dose of seasonal "bah humbug". I don't enjoy the marketing frenzy of retailers that begins even before the ridiculousness of Halloween is over and I don't enjoy the all holds barred of other people's determination to enjoy their idea of festivity even in the face of the discomfort and detriment of others.

Merriment should not impact on the health and welfare of others in the community and when objection is raised for very valid reasons it seems ill fitting to direct invective at the beleaguered and distressed.

Case in Point?

Take the silent and oft unnoticed, but debilitating neurological disorder epilepsy for instance. How many in the community would even consider the effect of flashing lights for most of the night on a sufferer? The lack of sleep entailed in traffic? loud laughter? raucous exclamations? screaming children? How many people are aware that flashing lights and lack of sleep can be key precursors to seizure activity? how many care?

This is not my usual foodcentric mode, but my foodcentricity all began with a desire to find a place of wellness and fulfillment, not just for myself, but for my small family each with variety of silent, invisible illness and so the plight of those who also suffer such ills is not lost on me and those who may know me would know I care so very deeply.

What am I trying to say?

Well ..... Don't malign those who take less enjoyment in the frivolity and excess of the season than you as they may well have a very good reason.

Take into consideration that your flashy over the top displays of lack of consideration can in fact be detrimental to others.

Take with you, if you are more inclined to more sedate and considerate modes of celebration, our thanks because even though you may not realise it those not of your ilk keep us and many like us imprisoned in our homes after dark .... unable to take advantage of any evening occupations and enjoyments.

If, in your estimation, I sound bitter and at variance to the season of the Holy Dollar and that doesn't suit whatever you keep under your silly red hat then I'm afraid that's just too bad. Catering to the chronically ME-centric is not in my best interests ....