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Pasta salad. (Photo by engin akyurt, via Unsplash)
Native to the Mediterranean region, artichokes have a long history in Greek cuisine. They are mentioned by Homer and Hesiod as far back as the 8th century BC as a cultivated plant. The wild variety of the artichoke, known as a cardoon, was also on the menu in ancient times, mentioned in the writings of Roman author Pliny the Elder. Artichokes are celebrated in the places where they are grown, including on the island of Tinos and in the villages of Iria and Kantia in the Peloponnese, where artichoke festivals take place each year.
Potato, Artichoke, Asparagus Salad with Herbs
4-5 small to medium Yukon Gold potatoes
1 pound asparagus
1 small to medium red onion, chopped
1/4 cup Greek extra virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh parsley
1 teaspoon Greek sea salt
1/2 teaspoons freshly ground pepper
1 tablespoon fresh oregano, thyme, or marjoram
Rinse the potatoes in cool water and place them in a large deep pot with enough water to cover the potatoes. Bring to a boil over medium high heat, add a pinch of salt, and reduce the heat to medium. Simmer until the potatoes are tender and a knife, fork or skewer pokes through without resistance. Drain and set aside to cool slightly before chopping into bite-sized pieces and placing in a large salad bowl. Prepare the artichokes by removing the outer leaves and cutting off the thorny end. Rub with lemon and place in a large deep pot with enough water to cover. Bring to a boil over medium high heat, add a pinch of salt, and reduce the heat to medium. Simmer until the artichokes are tender and a leaf is easily plucked. Cut the cooked artichokes into quarters and remove the choke. Add the artichokes to the potatoes in the salad bowl. Steam the asparagus just until their color turns a bright green, and add to the salad along with the chopped red onion. In a small mixing bowl, whisk together the Greek extra virgin olive oil, fresh lemon juice, sea salt, freshly ground pepper, parsley, and oregano, thyme, or marjoram. Add the dressing to the salad and toss to coat. Taste and adjust the seasoning as needed. Serve warm or at room temperature.
6 fresh artichokes
Greek sea salt
Freshly ground pepper
Greek extra virgin olive oil
1 fresh lemon
Spicy brown mustard, optional
Trim off the thorny ends of the artichokes with a sharp knife or kitchen shears. Remove the tough outer leaves and trim the tough outer portion of the stems a little, leaving as much of the stem intact as possible. Place the artichokes in a steamer basket in a large, deep pot, fill with enough water to reach the bottom of the steamer basket, and squeeze fresh lemon juice over the artichokes. Season with salt and pepper, drizzle with 2 tablespoons of olive oil, and bring to a boil, reduce heat to medium, and simmer until a leaf pulled from one of the artichokes comes off easily. Serve warm or at room temperature with additional lemon juice, if desired, and/or spicy brown mustard for dipping.
Pasta Salad with Artichokes and Shrimp
3 tablespoons fresh lemon juice
1/4 cup Geek extra virgin olive oil
1/4 teaspoon Greek sea salt
1/4 teaspoon freshly ground pepper
1 pound cooked shrimp, peeled
1 package pasta, such as bow ties or corkscrews, cooked according to package instructions and drained
1 (12-ounce) jar marinated artichoke hearts, quartered
1 (12-ounce) jar roasted red peppers, drained and thinly sliced
1/2 cup Kalamata olives
1 small-medium red onion, diced
Whisk together the lemon juice, olive oil, salt and pepper in a large bowl. Add the shrimp, pasta, artichoke hearts, roasted red peppers, olives, and onions and toss to combine. Serve immediately.
QUIVICÁN, Cuba — When Julio César Núñez was a child, he helped his grandmother make casabe from scratch, using artisanal tools — and an ancient cooking method — to turn grated yuca root into a thin, white, crispy flatbread.
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