Just back from a quick work related trip to Monterey California, it was a very hot day in valley, so I took the coast highway along the Pacific Ocean to get some relief from the blazing heat. The highlight of the drive was passing mile after mile of vegetables being grown in fields next to the highway. Strawberries, cherry's and artichokes were in full production and I bought as much as I could at a local produce stand. Its one thing to see foods on display in the market, but its really cool to see it growing in the fields. The town of Monterey is located on the Southern end of Monterey bay, Golfers know it for the nearby Pebble beach golf course, I know it for its artichokes and lettuce that grow in the cool sea breeze. Good wine making is on the map here as well and did I mention seafood? If you eat squid (calamari) its from these waters. Tonight its field fresh artichokes, here's how I prepared them.
2 fresh artichokes
1 lemon, zested and juiced
1 clove chopped garlic
dash extra virgin olive oil
fresh chopped parsley
1 cup mire poix for cooking artichokes (diced onion, celery, carrot)
1. Add rough chopped mire poix to a few quarts of salted water, bring to a simmer.
2. Clean artichokes by cutting in half and cutting sharp thorns off leaf tips.
3. Simmer artichokes till tender, drain (done when you can easily pull out a leaf)
4. Make a simple dressing with the rest of the ingredients.
5. toss cooked artichokes in the dressing before eating or can be served with lemon-garlic mayonnaise.