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.

Duck Eggs on the menu

Daisy

After 7 months of patient duck management we have successfully transitioned our beautiful Daisy Demented from bedraggled chook marshal to productive lady of feather in her own right. One of the few things left to bring perfection to our coastal residential idyll was duck eggs and now we have them I can't say how delighted I am.

Daisy was a feather pulling sad young lady when we first got her and now she is a full feathered and decidedly fat waddling charmer with a penetrating and resounding quack and a satirical eye. Our first role for her was free range snail annihilator and slug chaser and now all our kindness is eggily fruitful.

Our first duck egg

Many would have that duck eggs are merely excellent in cake baking, but I would challenge this idea and put forward that they are magnificent in many a recipe where richness, luxury and egginess play their part.

Below you will find recipes where duck eggs are an integral part in pasta, mayonnaise and even celebrated as their own feature ingredient.

So let's celebrate duck eggs!

Duck Egg Pasta

450g Plain flour
4 Large Duck Eggs
1 Tspn of salt
1 Tspn olive oil

duck egg fettuccine

 

Method
Place flour and salt into a bowl, add all eggs and oil and using hands mix well trying not to over work. When it is a nice even ball wrap in glad wrap and place in refrigerator until required (minimum time about 40 minutes). Using a pasta machine make your pasta to your desired shape.

scotched duck egg

Scotched Duck Eggs

Ingredients:
10  duck eggs
600g good-quality pork sausage mince
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tspn thyme leaves
2 cups (300g) plain flour
1 1/4 cups (125g) dried breadcrumbs
1/4 cup (60ml) milk

Method:

Place 8 of the eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water and set aside.

Place sausage meat, Dijon, herbs and 2 tbsp cold water in a bowl. Season and mix well to combine. Form into 8 patties.

Carefully peel the eggs and gently pat dry. Enclose each egg in a patty, shaping with your hands to ensure the egg is completely covered. Chill for 15 minutes.

Season flour with salt and pepper, then spread on a plate. Spread breadcrumbs on a separate plate. In a bowl, beat milk with the remaining two eggs. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for 15 minutes.
 
Preheat the oven to 170°C.
 
Half-fill a deep-fryer or a large pan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil's hot enough). Fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 10 minutes until the meat is cooked through.

Serve warm or cold. Perfect for picnics.
 

Duck egg aioli

Duck Egg Aioli

Ingredients:
3 duck egg yolks
1 cup of olive oil, cold pressed extra virgin
1 head of garlic
salt and freshly ground pepper to taste
2 tablespoons of lemon (or lime) juice

Method:
Dip the garlic head in oil and place in a moderate oven for 15-20 minutes or until the garlic flesh is tender and fragrantly roasted. Squeeze the roasted garlic flesh out of the cooled head and mash.

Whisk the egg yolks until the mixture begins to become paler. Slowly drizzle in the olive oil all the while whisking until the mixture thickens and emulsifies as much of the oil as possible. Continue to whisk until quite thick, add the garlic mash and the juice.

Season to taste and serve as a richly delicious dressing or dip. Perfect served with garden fresh steamed globe artichokes as a dip

Gourmet Potato Salad

potato salad

Ingredients:

6 large potatoes, cubed
2 duck eggs
1/2 tspn salt
4 tbsp duck egg aioli (recipe above)
1 green onion, finely sliced
1 handful spinach, shredded
2 sprigs mint, finely shredded
2 sprigs fresh dill, finely shredded
6 nasturtium flowers, petals only
salt and ground pepper to taste

Method:
Boil the cubes of potato in salted water until tender and drain.
Place duck eggs in water to cover and bring to the boil and boil them  for 3 minutes then plunge into cold water to stop the cooking process. Peal and cut into wedges.
Place potato, egg wedges, greens and aioli into a large bowl and combine. sprinkle with nasturtium petals and season.
serve warm as a side or cold as a salad

duck egg scramble

Scrambled Duck Eggs

Ingredients:
4 duck eggs
4 tbsp cream
8 tbsp full cream milk
2 pinch rosemary salt
2 tbsp butter
1 handful spinach, shredded

Method:
whisk the eggs, salt, milk and cream together until well combined. Melt the butter in a pan and add the egg mixture. Stir the coagulating egg  and keep agitating until the scramble is still only just moist and turn off the heat.

Serve on a bed of spinach

Pescaphobe's Kedgeree

Pescaphobe's Kedgeree

Ingredients:

1 smoked hock, cut in half

3 chicken thigh fillets
2 bay leaves
2 cups milk
4 duck eggs
½ cup peas, freshly shelled
1 tbsp butter
1 tbsp sunflower oil
1 onion, finely chopped
1 large red sweet chilli. finely sliced
1 heaped tbsp medium curry powder
1 cup basmati rice, rinsed in cold water and drained
3 tbsp double cream
3 tbsp chopped fresh parsley
½ lemon, juiced
freshly ground black pepper

Preparation method:
Place the hock and chicken in a large pan. Pour over 500ml milk, add the bay leaves and bring the water to a gentle simmer. Cook the meats for 15 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the liquor.

While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside.

Melt the butter with the oil in a large pan and cook the onion and chilli over a low heat for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir into the onions. Add the peas, cream, parsley and a few twists of ground black pepper.

Remove ham from the hock and slice into rough chunks with the chicken and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
 
If not serving immediately, Tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.

Duck Egg Curry

Duck egg curry

Ingredients:
6 soft boiled duck eggs, pealed
1 large onion, chopped
1 tbsp coconut oil
3 large cloves garlic, chopped
1 inch lemon rind, finely sliced
3 baby fennel roots, chopped
1 tbsp ginger root, chopped
1 inch fresh turmeric, chopped
1 large green chilli, chopped
2 tbsp madras paste
1 cup coconut yoghurt with chia
large pinch salt
6 baby fennel, sliced
1 serve udon noodle
1 large zucchini, spiralised medium
2 large sprigs coriander, chopped

Method:  
Mash the garlic, fennel root, lemon rind, chilli, turmeric, salt and ginger until flavours released, but not quite a paste. Sauté the onion, paste and spice mix off and add the fennel and yoghurt and a splash of water and gently simmer until the veg is tender.
add the eggs and allow to warm through.
cook the udon as directed
add the zucchini to the curry sauce and warm through then serve on the udon