Artichoke season is here, and it is appearing prominently in markets and supermarkets. The artichoke, whose Hebrew name is kanaras, is a Mediterranean perennial plant from the Asteraceae family. It grows about one and a half meters tall, and the edible part is actually the flower. Its delightful taste compensates for the painstaking cleaning process. You can eat it as it is, or stuff it with flavors and serve it in a sauce. I chose to offer you a recipe typical of North African cuisine (Tunisia, Morocco, Algeria, and Libya). Sometimes it is served whole with the sauce, and sometimes halved.
Cooked Whole Artichoke
Difficulty: Easy
Preparation time: About 1 hour
Dish type: Pareve
Ingredients (for 4–6 servings):
4–6 medium-sized artichokes
1 lemon
5 lettuce leaves
3 tablespoons oil
Salt
Sauce 1:
1/2 teaspoon coarse salt
4 tablespoons water
Juice of 1/2–1 lemon
Sauce 2:
1 tablespoon harissa
1/2 cup lemon juice
Salt and black pepper
A little water
Preparation Method:
Remove any damaged leaves from the artichokes. Place the artichokes in a wide pot with enough water to cover them. Add the oil and salt to the pot. Cut the lemon in half and add it to the pot as well.
Place the lettuce leaves (or brown parchment paper) over the artichokes in the pot and cover with a lid. This method helps preserve the green color of the artichokes and prevents excessive browning. Cook for 30–45 minutes over medium heat. To check if the artichokes are tender, pull one of the leaves. If it resists, continue cooking until fully softened.
Remove the artichokes from the pot and drain. Serve on a bed of lettuce leaves, accompanied by lemon wedges.
Choose the desired sauce and mix all the sauce ingredients in a separate bowl, serving each diner in a small personal dish. You can also use the tangy salad dressings served with the meal.
A Sweet Memory
The family of Sergeant Uriel Aviad Silberman, of blessed memory, who fell on the 9th of Shevat 5784, January 19, 2024, in combat in Gaza, has launched a special initiative in his memory. Uriel, 23 at the time of his death, was a person of daily smiles and giving, and he loved to cook – and to pamper others through food. The family compiled the recipes he prepared into a book, “Uriel’s Recipe Book”.
The recipe most closely associated with Uriel is the chocolate chip cookie recipe. The family invites the public to scan the QR code, discover the recipe, make the cookies at home – and share them with others, just as Uriel used to do. “The initiative seeks to transform the memory into a living action, suitable for anyone – at home, in educational systems, or anywhere,” says Aviva Silberman, Uriel’s mother. “It is a direct continuation of his legacy, which can be summarized in three principles: ‘Love, volunteer, enjoy good food.’”