Ask Chef Walter: March-ing in season – Walter Potenza

Ask Chef Walter – MARCH-ING IN SEASON

by Chef Walter Potenza, contributing writer

Incorporating these vegetables into your diet celebrates the season and supports a healthy lifestyle. Let’s make the most of March’s bounty! Also, a great recipe to try.

Friends:

Along with International Women’s Day, a call for parity and celebration of women’s achievements, and Women’s History Month, which is a thirty-one-day celebration of women’s suffrage and spotlight of women’s historical and contemporary contributions, March also ushers in the vernal equinox, which will see warmer temperatures as spring starts to bloom.

As we receive more sun this month, get ready to welcome back some of my favorite veggies and the star of the month artichokes, while still enjoying the asparagus, collard greens, cabbage, kale, and broccoli that are still plentiful. Make sure to grab any still-in-season Brussels sprouts and cauliflower this month since we won’t see as many of these in April.

You should know that nearly all commercially produced domestic artichokes are cultivated in California, which may explain why the artichoke is the official state vegetable of California.

Over 65% of California’s chokes are grown in Castroville, a small town in Monterey County. So, it’s no wonder that Monterey County debuted an Artichoke Trail and Castroville puts on an annual Artichoke Festival. Both tout innovative artichoke cuisine and invite guests to discover more about this fragile flower masquerading as a vegetable.

Yet artichokes aren’t just festival fare. They’re also incredibly healthy, extremely low in calories, a good source of fiber (approximately 5 grams in a three oz. serving), and a good source of copper and folate. They also have some potassium, magnesium, protein, and Vitamin C. All good reasons to try fresh artichokes this month!

How to select and store artichokes when ready for purchase.

To choose fresh artichokes, use the “squeak test” – squeeze the artichoke gently, and if it squeaks, it’s fresh.

Yet you may also search for firm artichokes with closed leaves that are heavy for their size and deep green in color. Only steer clear of artichokes with soft spots or dark-colored stems.

You’ll need to refrigerate your new chokes to keep them fresh for up to a week. You’ll know your chokes are living on borrowed time if you see the leaves begin to open.

Cooking artichokes: It’s not untrue that cooking and consuming fresh artichokes can be intimidating. But it’s a lot easier than it sounds.

Outside of the edible heart and stem (skin those stems, and they’re edible!), you’ll also notice edible flesh on the ‘choke’s petals/leaves. To consume the petals leaves, just pull them off from the ‘choke body and, using your teeth, scrape along the petal base (where you notice the soft, pulpy material).

To reach the heart, scoop out and discard the fuzzy center. To serve the stems, simply peel and serve. Of course, artichoke stems and hearts can also be steamed, roasted, grilled, or sautéed. They’re tasty in salads, soups, pasta, frittatas, and casseroles. You can even stuff these chameleon vegetables with brown rice, whole wheat couscous, or lean protein.

March is an excellent month for renewal and celebration. From vibrant greens to hearty brassicas, March’s vegetables offer delightful flavors and textures. As we transition from winter to spring, the month brings us an exciting variety of seasonal vegetables.

Here’s what you can look forward to, among many others:

Asparagus: Crisp and bursting with flavor, asparagus is a prime choice for enhancing your spring dishes.

Collard Greens and Kale: Packed with nutrients, these greens are perfect for adding depth to your meals.

Cabbage and Broccoli: These are versatile options that work well in stir-fries, soups, or slaws, providing both robustness and nutrition.

Incorporating these vegetables into your diet celebrates the season and supports a healthy lifestyle. Let’s make the most of March’s bounty!

Fried Artichokes by Vanessa Orazi

Here’s a recipe for Jewish-Roman Fried Artichokes (Carciofi alla Giudia), a classic dish from Rome’s Jewish community. This traditional preparation transforms artichokes into crispy, golden delights with a tender heart. It’s a simple yet flavorful recipe that reflects the culinary heritage of the Roman Ghetto.

Prepare the Artichokes:

Fill a large bowl with cold water and squeeze the juice of one lemon into it. This acidulated water prevents the artichokes from browning.

Trim the artichokes: Remove the tough outer leaves until you reach the pale, tender inner leaves. Cut off the top third of the artichoke (the spiky tips). Peel the tough outer layer of the stem, leaving about 1-2 inches of the stem attached—it’s edible and delicious.

Use a paring knife to trim around the base to remove any remaining dark green parts. If the artichokes have a choke (the fuzzy center), scoop it out with a spoon, though young artichokes often don’t require this. Place each trimmed artichoke in the lemon water as you work to keep them fresh.

First Frying (to Tenderize):

Heat about 2 inches of vegetable oil (or olive oil, if you’re going traditional) in a deep frying pan or pot to around 300°F (150°C)—a medium-low temperature. You’re not crisping them yet, just cooking them through.

Remove the artichokes from the water, pat them dry with paper towels, and gently press them to slightly open the leaves (like a flower blooming).

Fry the artichokes in batches, stem up, for 10-15 minutes, turning occasionally. They should soften and turn a light golden color but not crisp up yet. The exact time depends on their size—test by piercing the base with a fork; it should be tender. Remove with tongs or a slotted spoon and drain on paper towels. Let them cool slightly.

Second Frying (to Crisp):

Increase the oil temperature to 350°F (175°C)—a hotter, crisp-inducing heat.

Open the artichoke leaves further by pressing them gently with your hands or against a surface, exposing the inner layers. Fry the artichokes again, this time for 2-4 minutes, until the leaves turn deep golden-brown and crispy. The stems should also crisp slightly. Remove and drain on fresh paper towels.

Season and Serve:

Sprinkle generously with salt while still hot. Add a pinch of black pepper if desired (though purists might skip it). Serve immediately with a wedge of lemon on the side for squeezing. The contrast of the crispy leaves, tender heart, and bright lemon is the magic of this dish.

Notes:

• Traditional Tips: In Rome’s Jewish Quarter, these are often made with “cimaroli” artichokes (the first buds of the plant), which are especially tender. If you can’t find young artichokes, the recipe still works—just adjust cooking time.
• Eating Style: Pull off the crispy leaves one by one, eating them like chips, then savor the soft, flavorful heart and stem at the end.
• Oil Choice: Olive oil is authentic but expensive for deep frying; vegetable oil works well too.

This dish is a staple of Roman Jewish cuisine, dating back centuries, and it’s often enjoyed during spring when artichokes are in season. Buon appetito—or, perhaps, beteavon!

www.chefwalterscookingscholl.com

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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!

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