The Artichoke; a Lesson in Acceptance

On National Artichoke Day, I present to you 'Artichoke & Truffle Gnocchi Gratin'. Conceived & concocted from the contents of a jar... common-sense has prevailed.

The Globe Artichoke; a piece of architecture in its own right. A thistle wouldn’t typically get the average human salivating. Native to North Africa, this globe-trotter has found itself braised, stuffed, boiled, fried, its fame culminating in Italy, where it hails the name ‘Carciofo/Carciofi’. Nature wouldn’t have you believe, that left to its own devices, the artichoke blooms an extravagant purple-topped flower, not unlike an Aunt Marge sporting a revised hair do. The Globe Artichoke is a source of admiration, but for many (myself included), one of apprehension also.

“To prepare an artichoke requires technique and skill.” Perhaps this underlying piece of judgement got me most heated. To admit failure, and to seek refuge in the ready-prepared jars would be an ultimate judgement on myself.

A simple search on Google affirms that the choke MUST NOT be eaten, lest one wants to put into practice their First Aid skills. Alas, “a fool thinks himself to be wise”. Blissfully ignorant, and content to not seek advice, I set about preparing my artichoke. I pulled away the outer petals, peeled back the inner petals, discarded the meaty heart, and dished up the fuzzy centre… ‘The Choke’ was unintentionally personified that evening.

“The dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible.” The ‘Seven Pillars of Wisdom’ rings ominously true. Apparently, to dream of cooking up an artichoke dish, symbolises the need to spend more time with your loved ones. Put into practice, cooking an artichoke dish put my loved ones into jeopardy, and their time greatly at risk.

Today is a lesson in accepting my limitations. And so I present to you ‘Artichoke & Truffle Gnocchi Gratin’, conceived & concocted from the contents of a jar. Happy National Artichoke Day.

Artichoke & Truffle Gnocchi Gratin

🥔 Serves: 4

Ingredients

2 x 500g pack gnocchi

Jar of Belazu 'Truffle & Artichoke' pesto

280g jar of artichokes

50g parmesan (plus extra for grating)

150ml pot of double cream

200g fresh mushrooms of your choice

Method

1. Depending on how chunky you like your mushrooms, cut or just chuck them in your frying pan. Fry with some of artichoke jar oil.

2. Boil up your water in the meantime.

3. Chuck in your jar of artichokes (drain oil, but not down the sink, as delicious!), your truffle & artichoke pesto, and the cream. Grate your parmesan, and add that also.

4. Put the grill on.

5. Add gnocchi to boiling water. When your gnocchi start to bob to the surface, add to your bubbling frying pan. Give it a good mix.

6. Slop into a baking tray, generously grate more parmesan on top, grind some pepper, and put under grill, until a slight golden-crust has appeared.

7. Serve if sharing. if just for one, protect yourself with oven gloves, and feast from the tray.