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Cook the Book: Artichokes alla Contadino

Posted by Grace Kang, April 3, 2009 at 1:30 PM

According to Urban Italian, contadino means "farmer" or "peasant." That doesn't mean this dish is limited to picnics and simple dinners. With plenty of fresh herbs, white wine, and tomatoes, there's definitely enough pizazz in this dish for the upper crust. Viva la rivoluzione!

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Artichokes alla Contadino

- serves 4 to 6 -

Adapted from Urban Italian by Andrew Carmellini and Gwen Hyman.

Ingredients

1/4 cup extra-virgin olive oil
1/2 cup pancetta, cut into large chunks
1 small onion, chopped (about 1/2 cup)
6 artichokes, cleaned, halved, and with chokes removed (directions below)
1/4 teaspoon each of salt and pepper
1 clove garlic, peeled and crushed
2 whole tomatoes, chopped
1/4 cup white wine
1/4 cup pitted Taggiasca olives
1/4 cup basil, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/4 cup parsley, chopped
1/4 cup panko breadcrumbs

To Clean the Artichokes

Cut off the bottom of each stem, leaving about half the stem intact. Pull off the tough outer leaves, revealing the closely packed, tender leaves in the center; they will be tight around the bud, and should be a soft pale-green springtime color. Use a small paring knife to peel off the remnants of the outer leaves from around the base of the bud, and then peel the base and the stem with the knife until you reach the inside, which is the same light color as the bud. Cut off the top of the bud so that the purple heart inside is exposed. Once each artichoke is cleaned, put it in a bowl with 2 squeezed lemons and reserve.

Procedure

1. Heat the olive oil in a large saucepot over medium-high heat. Add the pancetta and onion and cook together 2 minutes, until some of the pancetta fat is rendered and the onion starts to soften.

2. Add the artichokes and season the mixture with the salt and pepper. Cook for 2 minutes, until the artichokes are lightly sauteed.

3. Add the garlic, tomatoes, and wine and cook for 2 minutes, until the alcohol evaporates.

4. Add 1/2 cup water, lower the heat to medium, and cover. Cook for 15 minutes at a medium simmer. When you can insert a sharp knife into an artichoke and pull it away cleanly, turn off the heat. (You can make this part in advance and keep it in the fridge for up to 2 days; the dish will actually be better, because the sauce really gets into the artichokes. You'll want to bring the dish back up to heat gently on the stove, adding up to 1/4 cup water as needed.)

5. Add the olives, basil, rosemary, thyme, and parsley, and mix everything together well.

6. Remove the mixture to a serving dish and top with panko breadcrumbs. Serve immediately.

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Tags: Andrew Carmellini, artichokes, Cook the Book, Gwen Hyman, Italian, Urban Italian