This post was scheduled for last weekend. And today’s plan was to share with you an Italian recipe called castagnole. It’s a sweet fried treat typically made during carnival. But, apparently plans don’t always work out. I am slowly recovering from some stomach issues that hit me all of a sudden. Which forced me to go on an immediate special diet. Sure, I could have still made that carnival treat. The problem is though, they are just so yummy!! I couldn’t have handled making them and not be able to eat them. And who says that I need to wait for next carnival, right? I might make them one of these days, and make it up for this missed opportunity ;) What about castagnole for Easter?? Possible.

Meanwhile, let me tell you what I prepared last weekend. It was dedicated to one of my most favorite veggies! I absolutely love love love artichokes!! I have probably already mentioned this in my previous posts. This is the time of the year where we can find the Sicilian ones. Oh, I could eat them year-round! Unfortunately, the season doesn’t last long. If we get to buy them until Easter, we are actually lucky. So you can imagine what happens when the time of a produce is scarce or limited.. I turn into an artichoke addict. As if I tried to fill up my “reserves” for the artichoke-free season hibernation period..

Most of the time we eat them roasted, as a frittata with eggs or with pasta. As much as I like quiche I thought I could give it a twist this time. I mean, why not create one single dish out of two of my favorites? Don’t they sound, look and taste like a great team? And while I am still so proud of myself now that I have finally learned to appreciate and eat broccoli, I thought it should be part of the game plan!

OK, so far so good. Everything seemed to be under control, and quite easy-peasy. But things changed all of a sudden, as soon as I got ready to clean the artichokes. I must have forgotten the shock of the day we bought them. I mean, I have seen all kinds so far. Or at least that’s what I thought.. Big, slim, with and without spines. But nowhere close to these spines!! Look at them! Almost intimidating. I have never used so many precautions during the cleaning and cutting process, using gloves and all the extra caution that comes with it. I looked like I was experimenting in a lab with some dangerous chemicals! Trust me, you don’t want to sting yourself with those!

A few deep breaths and an hour later, the hearts where ready to be sautéed. Finally! And the taste was de-li-cious!! It was worth the effort. No doubts.

Btw, talking about gloves.. I highly recommend using a pair when cleaning artichokes. Otherwise your hands will look brownish very quickly. And it is impossible to wash it off right away, not even with soap. Shouldn’t you have any gloves available, brush off your hands when you’re done with a slice of a lemon.

In one of my previous posts you can also find a step-by-step guide with pictures, which might be helpful while trimming the hearts.

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