Artichokes and Leeks
Hallelujah~
We are out of the Variety meats section of Pomodori e Vino. I don’t know how many of you actually looked… but the posts on sweetbreads, kidney’s and calf brains were awesome. Marcella’s comments really showed her Italian passion for food! I count myself lucky that all I had to cook was the Cotechino Sausage with lentils! Job well done my Pomodori!
Now we have moved on to vegetables… What’s not to like?
My recipe was for artichokes with leeks. The biggest problem for me was the quality of the artichokes in the market. 
Not like the beautiful artichokes growing in the garden in Montisi.
Not like the beautiful artichokes growing in the garden in Montisi.The recipe itself was simple… cook the artichokes and leeks until tender, adjust for salt and pepper and serve. 
When adjusting for salt and pepper… I am loving the phrase used by David Rocco in his cookbook. ‘Quanto Basta’ ~as much as you need.
When adjusting for salt and pepper… I am loving the phrase used by David Rocco in his cookbook. ‘Quanto Basta’ ~as much as you need.What a beautiful thought during this holiday season. Quanto Basta! No more, no less. Only as much as you need.
In cooking and in life.
Blessed Holidays to each and every one of you.
In my preceding post, I mentioned the small artichokes, packed 20 or more to a plastic box, that have become widely available. If fresh, they are easier to work with, cook faster, and taste sweeter. I just got some yesterday at Publix. If you are making carciofi alla romana, served upside down with the stem on, only the big globe artichokes will do, but otherwise, look for the babies.
I would have loved to find some baby artichokes. Believe me… I know there is no substitute!