Syrian Ingredients In Season: Artichokes!

This post is the first of a series highlighting seasonal ingredients that feature prominently in Syrian cooking. I am thrilled that the inaugural episode focuses on the artichoke, one of my favorite vegetables for its alluring, challenging qualities.

And that's on a good day. On a bad day, artichokes are painfully difficult to prepare well comprehensively and annoying to eat. But every day they are oh-so-satisfying.

Incidentally, although most people associate artichokes with Israel, (i.e., Jerusalem artichokes), Italy actually leads the globe in production. But their choice species is typically the small, purple artichoke not the larger, green variety favored in the Middle East.

Later this week, I will feature one of my favorite Syrian recipes featuring artichokes. For now, a simple, almost fool-proof method of roasting the full flowers.

Ingredients

• 4 large artichokes

• 4 tablespoons olive oil

• 4 cloves of garlic

• salt

Directions

1. Preheat oven to 425 degrees.

2. Cut off stem of the artichoke where it meets the base. Invert artichoke, then slice 1 inch off the top. 

3. Tear off 4 square pieces of foil, large enough to cover each artichoke. Rub each piece with a few drops of olive oil, then place artichoke on foil stem side down.

4. Stick 1 garlic clove into center of each artichoke until it is wedged about 1 inch inside. 

5. Sprinkle each artichoke with salt and drizzle with 1 tablespoon olive oil. 

6. Bring four corners of foil square together to "package" artichoke, covering completely and sealing tightly. Repeat for other three artichokes.

7. Bake for 1 1/2 hours. Let rest for about 15 minutes before gorging, er, I mean, serving.