Today, we had an amazing day in Lucca and Pisa, and I can’t wait to share the photos with you! Unfortunately, because Sadie the camera is totally out of commission (it’s really heartbreaking) I have to wait until the beautiful photos from Ant’s camera are uploaded, so it could be a little while.
Tomorrow we head off to Venice, and I am so excited I could scream – I’ve dreamt of Venice since I was a little girl, and am so excited to see the sinking city tomorrow!
Last night for dinner, we had an amazing frittata inspired by Karina’s, but we added roasted artichokes and a few other delights. Excellent choice, but how to prep the artichokes? Read on…
After being quite terrified of the demonic little vegetables (they have spikes! They look like weapons!) I was so grateful when the kind chefs at Impruneta’s Il Battibecco taught me how to handle them. Turns out, not so scary after all!
If you’re planning on making a lot of artichokes, or not preparing them for a while, put them in a bowl of cool water with lemon, to prevent them from browning.
- Put on gloves, because apparently (or at least, as far as I understood with my limited Italian) they will turn your hands black.
- Remove the outer leaves.
- Chop the stem to one inch from the base.
- Peel the stem with a knife.
- Chop the top spiky parts off (about 1-3 inches off the top.)
- In a pot with one inch of water, steam the chokes for about 25 minutes.
- Cook in olive oil, butter, or do whatever you want. The scary parts done.