A few ramblings before I talk about these tasty artichoke bottoms, one of my favorite artichoke recipes.
Children can teach us so much and vastly improve our lives. Being with Pablo has taught me how to be fully engaged in the present, how to appreciate the process of things without impatience, how to marvel at the amazing power of human connection. And thanks to him, we’re also motivated to eat wholesome, delicious and healthy foods day in and day out.
Now that Pablo is 15 months old, I’m doing less and less purees and have to come up with creative and yummy ways for the whole family to eat a lot of vegetables. He has been exposed to pretty much every vegetable I could think of since he’s five months old and really enjoys their flavor, so it’s now up to me to live up to that appreciation by offering vegetable dishes that are actually good.
Steamed and boiled plain vegetables can be dreary, and as I was going through a book we got at Christmas called The Food of Spain by Claudia Roden, I realized the Spanish really know how to make their veggies look – and taste – sexy! Stuffed peppers, marinated mushrooms… and of course, the gazpacho, among many others.
I found this recipe using parsley and artichoke bottoms, and even though I find artichoke somewhat daunting to prepare (not a last minute kind of veggie), this recipe made me a convert: it is worth the trouble! Just because it’s fun to combine food rituals, we served it with a soft boiled egg and parsley mouillettes (strips of bread, usually buttered, you dip into the egg yolk – a ritual & tradition French kids adore), and of course chewing on the artichoke leaves with vinaigrette.
Let me just tell you: ‘it was finger-licking’ good! It’s so great to be able to say that about something else than fried chicken! Pablo simply devoured it (I think chewing on the artichoke leaves was therapeutic for the teething as well.) It just felt so wonderful to have such a healthy meal be so scrumptious.