All choked up

Not too long ago (and not for very long) I dated a guy who made fun of the way I pronounce (OK, mispronounce) the word artichoke. This was the first time I realized I've been saying "arty-choke" all my life.

I immediately tried to break this habit, until I realized something else: "Arty-choke" is how my mother says it. Which explains a lot.

Mom taught my younger brother, Matt, and me to love artichokes at a very early age. We even grew them in our backyard in Ventura, Calif.--although I don't actually remember eating the ones we grew. I do remember my mom's delight whenever the price of a 'choke dropped to two for a dollar at the grocery store. That meant it was time to load up.

Because my dad was a fire captain working overnight shifts, he wasn't always home for dinner. When it was a work night for Dad, Morn would very often declare it an artichoke night for us. She'd put me to work cleaning and prepping the 'chokes (I was a master by age 10) while she threw together a pot of soup to round out the meal.

But boiled artichokes were the main event. Between slurps of soup, the three of us got busy dipping, tearing through the meaty leaves, and building up a mountain of discards in a large communal bowl. We'd always fret over those last wispy leaves (Eat them? Chuck them?) before grabbing a spoon and eagerly scraping out the choke to reveal the sweet and tender heart beneath.

And that's how my mother created a family bonding ritual around a favorite vegetable. These casual dinners always left a good taste in my mouth which is surely why I still buy an artichoke or two every week, crave them when I'm sick or stressed, and take pleasure in teaching an uninitiated friend how easy they are to cook and eat.

If you're an artichoke newbie (or are just looking for new things to do with an old favorite), check out "1 Food 5 Ways: Artichokes" on p. 84. You'll find the step-by-step on preparing the perfect steamed artichoke, and a lot more.

And if, like me, you're looking to treat your room to a memorable home-cooked meal this Mother's Day, look no further than "Now Serving Morn" on p. 54. Celebrate the day with a fresh and easy brunch menu that's full of delicious spring flavors and colors.

Happy Mother's Day! f

COPYRIGHT 2008 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2008 Gale, Cengage Learning