The artichoke stem is also delicious. It is an extension of the artichoke heart.

The thistle family is a group of flowering plants that have leaves with sharp prickles. They, along with the inner choke (more about that in a bit), make eating whole artichokes a labor of love, like eating a whole lobster. But like that lobster, what’s inside is more than worth it.
 
 
ARTICHOKE HISTORY

Native to the Mediterranean, the artichoke was popular with the ancient Greeks and Romans. The Greeks called them kaktos and the Romans called them carduus. The English word evolved from the medieval Arabic al-khurshuf, which evolved into alcachofa in Arabic, alcachofa in Spanish, carciofo in Italian, artichaut in French and Artischocke in German.

Artichoke cultivation spread to Italy and southern France in the late 15th and early 16th centuries. The original artichokes were small, the size of hens’ eggs. Breeding created the globe.

An artichoke in bloom in Montpellier, France. One the flower blooms, the flesh becomes coarse and barely edible. Photo by Alvesgaspar | Wikimedia.

March 16th is National Artichoke Hearts Day.

And now, let’s eat!
 
 
HOW TO MICROWAVE ARTICHOKES

Microwaving is much faster than conventional steaming on the stove top. Prep time is 3 minutes, cook time is 7 minutes.

While freshly-harvested artichokes are sweet, some cooks add a drizzle of lemon juice before cooking to eliminate any bitterness. (We’ve never had a bitterness problem.)

Ingredients

Melissa’s sells artichokes ready to microwave, wrapped in plastic with a red timing device that pops up when it’s ready. Photo courtesy Melissas.com.

Preparation

1. RINSE the artichokes, not just to clean them but to provide moisture for microwaving. Tear off any tiny lower leaves or leaves that are blemished.

2. TRIM any leaves from the stem. You can leave the stem on, or cut it off at the base of the globe and cook it next to it. (NOTE: Some supermarket artichokes have already been trimmed of the stem.)

3. USING a scissors, slice off the prickly tips of the leaves. Our mother, ever the creative kitchen artist, used a pinking shears to create a decorative edge. Drizzle a tablespoon of lemon juice into the wells of the leaves.

4. PLACE the artichoke in a microwave safe dish with 1/4 inch of water in the bottom, and over tightly with plastic wrap. Alternatively, you can cook them in a dish with a tight cover that keeps in the steam. Microwave on high for 7 minutes for one artichoke; 10 minutes for two; 15 minutes for four; 19 minutes for six.

5. CHECK for done-ness by removing a leaf from the center of the leaves. If it pulls out easily, the artichokes are done. If not done, continue to cook at 30-second intervals. After you try this technique, you’ll know what works for your microwave.

 
 
HOW TO BUY ARTICHOKES

We look for artichokes with the fewest blemishes and the longest stems.

As with any produce, don’t buy more than you will use in a few days. Keep them in the fridge until you’re ready to cook them.

How about a recipe for artichoke hearts-stuffed baked potato?

This was the story of my favorite cheese crackers: They simply vanished for no good reason. I even went to the bakery’s Facebook page and tried to cajole them into bringing them back (to no avail).

Then, in pursuit of some g-free graham crackers for Magic Bars, I stumbled across Marilyn’s Gluten Free Gourmet products in the natural foods section of an out-of-the-way Publix outside of Atlanta, Georgia.

I grabbed the graham crackers and a pack of their cheese straws as well, ever hopeful that I might find a replacement for my late, lamented cheese crackers.

After thanking the manager for stocking such a good variety of gluten-free products, I made haste to the car and opened the package of cheese straws. Out wafted a pungent Cheddar-y aroma that was the first hint of the Total Cheese Satisfaction that lay in store.

Can I say that they are even better than a wedge of Cheddar cheese? Because these cheese straws combine the sharp, sophisticated flavor of a fine Cheddar cheese with the crunch and texture of a delicious gluten-free cracker.

Now, this is not a diet product. Marilyn’s is based in Georgia, so it is a rich and celebratory treat in the Southern tradition. The great part is that they are so satisfying, you don’t have to eat a whole package in one sitting—although some may choose to do so (ahem).

But one to two straws can hold you down very well between meals. They would also make a great party snack, though one that would quickly disappear, so plan accordingly.

As a bonus, Marilyn’s cheese straws come in several varieties: Traditional Cheddar, Jalapeño Cheddar, and a White Cheddar & Chive. Of these varieties I have to confess that the Jalapeño is my favorite; the spice of the pepper enlivens and cuts the richness of the cracker.

Marilyn’s Graham Crackers. Photo courtesy Agrafrutti.

All products are safe for those with gluten intolerance and Celiac disease and contain no trans fats, preservatives, artificial flavors or artificial colors. Some products do contain dairy, so please read the label; and they are produced in a facility that also uses tree and ground nuts.

Marilyn’s products are available at Agrafrutti.com and in some Whole Foods Markets.

 
The brand also offers Artisan Flatbread Crackers and Cheese Buttons, not yet tried by us (but we look forward to them).
 
— Georgi Page

ABOUT MARILYN’S GLUTEN FREE GOURMET

After many years of passionate baking at home, Marilyn Santulli was diagnosed with gluten intolerance. To continue enjoying gourmet baked goods and share them with other GF consumers, she decided to open a gluten-free bakery.

Her American Gra-Frutti Bakehouse & Shop in Roswell, Georgia is open weekdays from 9 to 5 (fresh breads need to be ordered in advance). In addition to breads, muffins and cakes, the shop carries all varieties of the Marilyn’s Gluten Free Gourmet packaged line.

While fresh is fashionable, we can’t ignore the importance of frozen foods today, National Frozen Food Day. While March 6th is one day to celebrate, the entire month of March is National Frozen Food Month.

Frozen food revolutionized the way Americans consume food. First came the joy of off-season fruits and vegetables (which are tastier and a fraction of the price when purchased frozen at their peak than shipped fresh from South America or elsewhere). Then the ability to buy larger quantities when on sale. Then the convenience for busy moms.

In 1984, President Ronald Regan declared March 6th to be National Frozen Food Day, stating: “…I call upon the American people to observe such day with appropriate ceremonies and activities.”

Our ceremony consists of frozen foods for breakfast and dinner, at least. We already had a delicious Cedarlane omelet, and cooking SeaPak frozen butterfly shrimp for lunch (thanks, SeaPak, for the samples).

Most supermarkets today have 2-3 aisles of frozen foods, and many Americans rely upon the convenience of frozen food for their weekly dinners and other meals.

March is National Frozen Food Month and March 6th is National Frozen Food Day.

Below:

> The history of frozen foods: the surprise invention.

Elsewhere on The Nibble:

> The best foods to buy frozen instead of fresh.
 
 
WHO INVENTED FROZEN FOOD: THE HISTORY OF FROZEN FOOD

Since ancient times, foods were frozen in climates that were cold enough to freeze them (here’s more about early freezing and refrigeration). But the invention of the home refrigerator-freezer after World War II brought modern-age frozen food into every home.

Many people think that Clarence Birdseye invented frozen food; but in fact, others preceded him.

However, Birdseye invented good-tasting frozen food. Before Birdseye, foods were frozen at a fairly slow rate. This caused large ice crystals to form, which ruptured the cell membranes of the food. When the food was defrosted, the ice crystals melted and water would leak from the food, taking with it flavor and texture.

What Birdseye did invent, in 1924 was the quick freezing method, which produces the type of quality frozen foods that we know today.

 
While working as a fur trader in Labrador, Newfoundland, Birdseye discovered that the fish that he caught froze almost immediately after being pulled from the water—and that the fish was just as delicious when thawed out months later. He developed quick-freezing methods that retained the taste and texture of foods.

Another revolution in frozen food came in 1948 when Sea Island Packing Company (SeaPak) in Georgia developed the Individual Quick Freezing (IQF) to flash freeze shrimp. This process locks in flavor at its original state of freshness. The new process forever changed the way the shrimp industry (and others) would freeze products. [Source]
 
 
The First Home Freezer

The first home refrigerator with a small freezing compartment that held two ice cube trays was launched in 1923 (it was a Frigidaire—Source.)

Large “deep freezers” for retail use only became common during the 1940s. That’s why people in period novels and films went to the neighborhood drugstore to get ice cream! Big freezers did not go into mass production for home use until after World War II. Along with new refrigerator-freezer units, they enabled American homes to stock ice cream and other frozen foods.

Prior to World War II, Americans primarily ate locally and regionally grown foods. The technology didn’t exist to pack and transport fresh foods over greater distances. Consequently, only those who lived near coastal waterways had access to shrimp, clams, oysters, and other seafood.

Since shrimp is America’s #1 consumed seafood—a lot of that, for both home and foodservice use, is frozen—and SeaPak Shrimp & Seafood Company is the #1-selling retail brand of frozen shrimp entrees, we make them our choice for lunch. Check out all the varieties at SeaPak.com.

[1] Frozen rice tastes as good as fresh-cooked, and is ready in 3 minutes instead of 45. Frozen berries are more affordable for sauces, purees, and other recipes; and off season, they may taste better than a lot of fresh berries (Abacus Photo)

[2] If you serve a lot of burgers, pre-shaped frozen beef is both a time saver and a cost saver (photo © Webstaurant Store).

Today, it’s jumbo butterfly shrimp for lunch at THE NIBBLE. You can bake or fry the frozen shrimp (photos #3 and #4 © SeaPak).

Butterfly shrimp “scallopini” with lemon, butter, garlic, parsley, and white wine. Here’s the recipe. Photo courtesy SeaPak.
 

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