Real Maple Syrup and Coconut oil Crust make it a champion of health and deliciousness!
I’m in Kentucky cooking for my 90 year old Uncle Bill and since he loves pecan pie and we want to keep him alive much longer so I experimented with a non- toxic version of one of my favorite decadent desserts.
How obvious to put real maple syrup instead of GMO chemical corn syrup! Maple is a marriage made in heaven for pecans! And coconut oil instead of lard (crisco) for the crust keeps it flakey and I love the subtle coconut flavor it adds. I made the crust with butter but there is a non dairy version- There is butter in the Pecan pie too so what’s the point?
Recipe for the clean Maple Pecan pie from epicurious:
Am I crazy to try artichokes since 100% of commercially grown come from California where I am from?
If they grew in louisiana in the 1800’s I would think they can grow here...
1500s – In the 16th century, Catherine de Medici (1519-1589), married to King Henry II (1519-1559), of France at the age of 14, is credited with making artichokes famous. She is said to have introduced them to France when she married King Henry II in the mid 16th century. She was quoted as sayig, “If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are more forward than pages at the court.”
1600s – Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.”
1800s – French immigrants brought artichokes to the United States in 1806 when they settled in the Louisiana Territory. But though the first commercial artichoke fields were developed in Louisiana, by 1940 they had mysteriously disappeared. They were later established in Louisiana by French colonists and in California in the Monterey area by the Spaniards during the later 1800s.
Johann Wolfgang Goethe (1749-1832), poet and dramatist, shunned the artichoke. In his book Travels Through Italy, Goethe says, “the peasants eat thistles,” a practice he could never adopt.
20th century – In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, just south of San Francisco, decided to lease his land previously dedicated to the growing of sugar beets to Italian farmers that he encouraged to try growing the “new” vegetable. His reasons were economic as artichokes were fetching high prices and farmers could pay Molera triple what the sugar company did for the same land.
By the early 20th century, Fannie Farmer noted in her ninth edition of her cookbook that California artichokes were selling in Boston for 30 to 40 cents each.
In the 1920s, Ciro Terranova “Whitey” (1889-1938), a member of the mafia and known as the “Artichoke King,” began his monopoly of the artichoke market by purchasing all the produce shipped to New York from California at $6 a crate. He created a produce company and resold the artichokes at 30 to 40 percent profit. Not only did he terrorize distributors and produce merchants, he even launched an attack on the artichoke fields from Montara to Pescadero, hacking down the plants with machetes in the dead of night. These “artichoke wars” led the Mayor or New York, Fiorello La Guardia, to declare “the sale, display, and possession” of artichokes in New York illegal. Mayor La Guardia publicly admitted that he himself loved the vegetable and after only one week he lifted the ban.
Did You Know?
Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California.
In the 16th century, eating an artichoke was reserved only for men. Women were denied the pleasure because the artichoke was considered an aphrodisiac and was thought to enhance sexual power.
Artichokes are one of the oldest foods know to humans.
Marilyn Monroe was the first official California Artichoke Queen in 1949. How To Purchase Artichokes:
One medium to large artichoke will yield approximately 2 ounces of edible flesh.
If the artichoke feels heavy for its size and squeaks when squeezed, you have found a fresh artichoke.
Select globes that are deep green, with a tight leaf formation, and those that feel heavy for their size. A good test of freshness is to press the leaves against each other which should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage.
Fall and winter artichokes may be darker or bronze-tipped or have a whitish, blistered appearance due to exposure to light frost. This is called “winter-kissed.” Look for tender green on the inside of petals. Many consider these frosted artichokes to be the most tender with intense flavor. Avoid artichokes which are wilting, drying or have mold.
How To Store Artichokes:
To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do no wash before storing. They should last a week when stored properly.
RECIPES Roman Artichokes in Extra Virgin Olive Oil and Herbs – Can Make Ahead
1/4 cup plus 2 tablespoons parsley, chopped
1/4 cup plus 2 tablespoons mint, chopped
1 clove garlic, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and ground black pepper
4 artichokes with stems, trimmed – see video
In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
Carciofi alla Giuda
Roman Fried artichokes
4 whole artichokes
3 ½ cups extra virgin olive oil
salt and pepper
Remove the hard leaves from the artichokes, cut stalk leaving about 1,2 inches of it.
With a very sharp small knife, shape the artichoke from top to bottom turning it, so as to remove only the hard part of the leaves. Soak the artichoke in water with the juice of one lemon and repeat the operation for each single artichoke.
Meanwhile, in a pan heat up plenty of oil.
Drain the artichokes, dry them and press them lengthwise on the table to open the leaves. Each operation must be repeated for each single artichoke.
Season the inside of the artichokes with salt and pepper. Then dip the artichokes into the boiling oil with the stalk up, cook per about 10 minutes, then turn them upside down and cook on the other side, for the same time.
Drain them on absorbent paper and serve hot.
Start with fresh milk curd from your local dairy and crumble it up– then pour boiling salted water over it and stir. Then grab a handful of cheese and press it on the strainer on both sides getting the water out. Fold the cheese back and forth, both ways several times, pressing and squeezing the water out and re-dipping it in the hot water to keep it malleable until its shiny and you can form a ball out of it. Seal at the bottom and drop in ice water if you are saving for several days. Otherwise keep in tepid water until ready to use (outside of refrigerator) for up to 2 days.