Artichokes and Skordalia (garlic sauce)
The artichoke is a wonderful vegetable, one of my favorites.
(serving size is 1 or 2 per person)
salt to season the water
4-12 garlic cloves (1 clove per medium-sized potato, if using larger potatoes, add more garlic)
4-6 T extra virgin olive oil
4-6 T white vinegar
Salt to taste plus a little more
Prepare the artichokes by cleaning them and cutting the stems off.
Place in a deep stock pot and cover with salted water. Bring to a boil.
Meanwhile start the Skordalia.
Peel the potatoes and boil them in salted water.
Peel the garlic and place in a food processor. Remember, these aren’t garlic mashed potatoes, it’s a garlic sauce, so keep on peeling.
Add the olive oil to the food processor, if you’re using more garlic, the safest thing to do is to add more olive oil. The ration should be a table-spoon per medium-sized clove. Blend together.
Once the potatoes are completely cooked, add them to the food processor, along with the vinegar and the salt.
This dip can be served warm, room temperature or cold, but no matter what, it’s garlicky hot. Enjoy!!
By now the artichokes should be done, stick a knife in an artichoke and if it comes out easily, like with a potato, they’re done.
Place in a serving bowl and let them reach room temperature so they are easily handled. They are eaten with your hands so don’t burn yourself.
Pick off each leaf and dip in the sauce. Scrape your teeth on the leaf. There’s meat on them. Place excess leaf on the side and discard. As you get closer to the heart the leaves contain more meat.
My kids love this food, even my two-year old, because it’s a fun food to eat.
Eventually, you’ll get close to the heart. Before you do, be sure to cut out the spiky hairs on top. Then cut the heart in pieces and take big bites.
The thread-like hairs are not to be eaten. Take a sharp paring knife and cut horizontally.
The thread-like hairs are removed very easily.
Once the hairs are removed, you are left with the heart.
The entire heart is edible and delicious. Just add some scordalia.