When you mention wine country, you automatically think of California’s Napa Valley, Sonoma and surrounding regions where you can see miles of grapevines. If you go to two wine tastings a day, it would take you over a year to get to them all as there are more than 400 wineries in the region.
Thanks to Alice Waters and the movement to eat locally, there is also an abundance of great restaurants serving fresh fruits, vegetables and meats from the area.
In May, California asparagus, artichokes and beans, such as fava and garbanzo beans, are plentiful and the chefs take full advantage.
This spring rack of lamb recipe is courtesy of Ferrari-Carano Winery. Recommended with this dish is either their 2009 Ferrari-Carano Merlot or Cabernet Sauvignon.
Spring Rack of Lamb with Fava Beans
and Artichokes
Serves 4
Ferrari-Carano Winery, Healdsburg, California
Preheat oven to 400 degrees. Have ready:
1-rack of lamb, about 1-1/2 pounds, frenched
Rub with:
Juice of half a lemon
2 garlic cloves, peeled and smashed
Fresh rosemary sprig
Sprinkle with:
Salt and freshly ground pepper
Roast in oven for about 30 minutes, or until internal temperature reaches 125 degrees. Remove, tent with foil, let rest before cutting into chops.
In same roasting pan, place on stove top, turn to medium heat and add:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Add and saute:
6 spring onions, white and light green part only, sliced
Deglaze with:
1/2 cup white wine
Add:
4 baby artichokes, trimmed and quartered, blanched in water, wine, garlic clove, spring of thyme and bay leaf, discarded after blanched, artichokes set aside
Simmer gently. Add:
12 fava bean pods, beans removed from pod, boiled in water for 5 minutes, cooled, shelled, set aside
Add:
1 garlic clove, minced
1 tablespoon chopped thyme
1 tablespoon fresh mint
Ladle fava bean and artichoke sauce around chops, serve immediately. Serve with roasted fennel and baby carrots.
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I was drooling at Trader’s Joes, eyeing the stack of gorgeous, huge and fresh artichokes, on sale for 99 cents a pound. I also went to Lorna Jeyte’s Punahou classmate’s home, Suzie, who is a master gardener and I saw several artichokes plants with artichokes ready for picking.
The climate in Sonoma is perfect for growing them, but Castroville is where most of California’s artichokes are grown.
The industry started in 1922 when Angelo Del Chiaro and cousin Dan rented land for $25 an acre and planted 150 acres of artichokes. By 1926, there were nearly 12,000 acres under cultivation. Today, Castroville is known as the “Artichoke Capital of the World.”
My friend Christine ordered grilled artichoke with a garlic aioli. The artichokes are first boiled and then finished off on the grill with olive oil. The smokiness of grilling just adds so much flavor to the halved artichokes.
Advice from The Artichoke Advisory Board regarding eating an artichoke are:
“If you are afflicted with an overbite, the recommendation is to scrape using the lower teeth. Those with an underbite, should use the upper teeth. If you have artificial teeth, the recommendation is to use the upper plate for scraping to reduce drag on the on the lower teeth. However, a member of the American Dental Association recommends that you alternate between the upper and lower teeth to reduce wear and tear on the teeth. If you would like to be a part of our research study, please send us information on your preferences.”
In the 1960s, some American wine experts said that artichokes should not be served with wine since the subtle, delicate flavors of the wine will be overpowered by the artichoke. However, in Italy, Cynar is made from artichokes and served with them also.
A great way to have more folks enjoy artichokes is to make a soup. Four artichokes can serve eight people and since we will never see them for 99 cents, stretching them for eight makes sense.
Cream of
Artichoke Soup
Serves 8
Cook until tender:
4 large or medium artichokes
Drain and remove chokes, scrape meat from leaves, chop hearts.
Saute:
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
In:
6 tablespoons butter
Cook until onions have softened, add:
6 tablespoons flour
Stir constantly, add:
6 cups chicken broth
1/4 cup lemon juice
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon ground nutmeg (freshly grated in best)
Season with salt and pepper to taste
Add artichoke hearts and scrapings. Cover and simmer 20 minutes, then puree in blender. I prefer to use a stick blender in the pot. There is no transfer of hot liquid into a blender.
Mix together:
1 3/4 cups milk
1/4 cup sour cream
2 egg yolks, beaten
Add to soup, slowly mixing to whisk as you pour into pot. Keep warm in very low heat or you can refrigerate and serve cold.
Foodie Bites
You can enjoy so many great wines from the California region that are under $20. I am planning a blind tasting party, with guests each bringing a bottle from Napa or Sonoma under $20. They must bag their bottle and it will be fun to see which wine gets the most votes. It would be funny if the one chosen was less than $5!
Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.
