How to win a man through cookery: artichokes with romesco sauce

by Sarah Gilbert, Posted Feb 7th 2006 @ 9:48PM

cookin' artichokes photo sarah gilbert I firmly believe that artichokes are one of the most romantic dishes you can serve up. And if your relationship is anything like mine, your sweetheart is a little - or even a lot - afraid of the prickly armored artichoke. There's something that seems magic about peeling it, leaf by leaf, until you expose its delicious heart. And there's unspeakable romance in the slowness of it all. The best things, if you remember, come to those who wait.

Artichokes are so easy, though, anyone can make them (even if you are the culinary scaredy-cat in your relationship). I chop off the stem about one or 1/2 inch from the base of the choke and then peel off any leaves that are very discolored, teensy, or tough. If you're into the presentation, you can use a big strong serrated knife to cut through the top 1/4 or so of the artichoke, there you go, just slice it all off! Stick several (I like three or four medium-sized artichokes for the two of us - it's no good to be left wanting) in a large pan of boiling water and cook for 15-20 minutes, until you can easily pull a bottom leaf off.

My husband likes the leaves with mayonnaise but I eat them with melted butter and lemon juice (lots of salt) or, for a pink garlicky treat, romesco sauce.

romantic romesco sauce
My recipe for romesco is a blueprint rather than an exact science, but I'll include amounts in case you're one of those rule-followers.

Rub a piece of good sourdough or country bread with a clove of garlic (split the clove in two while still in the skin; grab hold of skin with cut side down; rub both sides all over) and toast it by setting it in a hot skillet with lots of olive oil, until crispy. Tear the toast into several pieces and put in a food processor along with four to six cloves of garlic, peeled; one small jar of pimientos, or 1/2 cup of roasted red peppers; one egg yolk (leave out if you're concerned about salmonella); 1 teaspoon salt; and 1/4 teaspoon cayenne or other hot pepper. Chop until mixture is nearly smooth, then dribble in 1/2 cup good olive oil, until mixture reaches desired consistency. Taste and adjust seasoning or add more olive oil as necessary.

This is way garlicky, so you'd better really love this sweetheart of yours.

Filed Under: Raves & Reviews, Ingredients, How To
Tags: artichoke recipe, ArtichokeRecipe, artichokes, dinner, how to cook artichokes, HowToCookArtichokes, recipes, red pepper sauce, red pepper sauce recipe, RedPepperSauce, RedPepperSauceRecipe, romance, romantic meals, RomanticMeals, romesco, romesco recipe, romesco sauce, romesco sauce recipe, RomescoRecipe, RomescoSauce, RomescoSauceRecipe, valentine's day, valentine's day meals, Valentine'sDay, Valentine'sDayMeals, vegetables

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Reader comments (Page 1 of 1)

2-08-2006 @9:59AM jon said... you'll never get a non-metro to eat a friggin artichoke
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2-08-2006 @1:30PM Huffy said... What?? No nuts in the romesco sauce??!? Every version I've ever eaten has contained either almonds or hazelnuts; in my own adaptation, I use both, as well as smoky Spanish paprika.

That said, artichokes are sexy, and any man who balks at eating them is not worth the time!

Huffy
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