Artichokes with Marjoram and the Boqueria in Barcelona

The Boqueria Market in Barcelona is for a food-lover the equivalent of a fair for a child.

While I am browsing through the orderly stacks of fruits and vegetables I try to figure out a recipe. That’s exactly my idea of cooking:  first go to the market and get the best fresh products you can find, then use your best technique to avoid ruining those products.

Often the simplest recipe gives the best result. This time I propose a  simple

Steamed artichoke with marjoram

Serves 4

Ingredients: 8 artichokes, 1 lemon, marjoram, garlic, extra virgin olive oil, black pepper (possibly Sarawak)

Procedure:

• Take out the stiffer most external leaves from the artichokes, divide them in four, get rid of the choke (the mass of immature florets in the center of the bud) and immediately put them in a bowl with a squeezed half a lemon and water. The lemon prevents the artichokes from becoming brown (that is oxidize)
• Slice each quarter of artichoke in three slices
• Heat the olive oil in a heavy based pan and add the garlic, cook for 30 seconds
• Add the artichokes and sauté for 2 minutes at quite high heat, take out the garlic, add some boiling water (artichokes need to be almost covered with water), a pinch of salt, turn down the heat and simmer for 10-15 minutes
• Artichokes are ready when soft enough to be breakable with a fork ma are not smashed. Take out from the heater and season with freshly chopped marjoram and some lemon peel very finely chopped
• Divide between 4 plates, drizzle with extra virgin oil and season with freshly ground black pepper.

Of course you must use the best extra virgin olive oil, fresh marjoram and always freshly ground the pepper. This is not optional: the scent of fresh herbs and spices is what makes the difference.

I love Sarawak black pepper. It comes from a Malaysian state on the island of Borneo and I think its flavor is especially elegant and well paired with the lemon peel.

Extra virgin olive oil: if you don’t know which one to choose from the shelf buy the most expensive one, the quality it brings to your meal is well worthwhile the extra price.  I may advice an excellent extra virgin olive oil coming from Tuscany, “Olivastra Seggianese” from Frantoio Franci.  Every oil coming from this farm is just great, Olivastra Seggianese is especially good for this recipe since the oil itself has a distinct artichoke flavor and reminds of banana in the end.