PSYCHODELIC KITCHEN - ARTICHOKES "ALLA ROMANA" (EPISODE 2)
Psychodelic Kitchen is an experimental cooking show created by Piero Passcantando, Arturo Passacantando and Carla Ciffoni.
Whisking together elements of the classic cooking show format, retro futuristic internet aesthetics, performance art, psychedelia and more, Psychodelic Kitchen is a groovy yet instructive voyage in the depths of Piero’s delirious tasty cuisine.
ARTICHOKES "ALLA ROMANA" RECIPE
Ingredients:
6 medium artichokes (or 8 small or 4 large)
1 clove garlic
1 bunch parsley
1 bunch calamint (alternative: mint + a bit of oregano)
1/2 cup of white wine
3 tbsp extra virgin olive oil
Salt to taste
Black pepper (optional)
1 lemon
Water
Process:
The type and quality of the artichoke is very important here. This will work with any, but it’s best with fresh, young flowers that haven’t developed much of the harder spikes or the hairy insides. In Italy the season begins in early spring/late winter and artichoke are literally on every menu 😋😋😋.
Prepare a bowl with the juice of a lemon (keep the lemon for zest later on) and abundant water. Wash and clean artichokes by removing the tough stringy exterior in the stock, hard petals on the outside of the flower and spiky petals in the center of the flower. Cut stock to the height of the pot you intend to use. Keep the extra stocks unless they are too bitter. As you wash and clean, place artichokes in the bowl with lemon water to avoid oxidation.
Heat oven at 160-180. The lower temperature will allow you to get softer artichokes but will take more time.
Take your oven safe pot, coat the bottom with olive oil (about a tablespoon or so)
Finely chop parsley, calamint and garlic, add salt to taste, black pepper (optional) and a little lemon zest from the lemon you previously reserved. Stuff the center of the artichoke with the mixture by slightly opening the petals. Also put a little mixture on the outside if you want.
Place the artichokes head down in your pot. Around them, add the extra pieces of the stocks you previously cut. Put the white wine in the bottom of the pot. Sprinkle with salt to taste. Pour a bit of olive oil on top about one tablespoon
Cover your pot and place in your preheated oven. Check every half hour or so, basting the artichokes in their juices. Add water, wine or oil if it’s getting too dry or not greasy enough. Cook until desired tenderness, about one hour at the higher temperature, 2 at the lower end for the more buttery texture. This really depends on the type and size of the artichoke.
Plate and enjoy!!!
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