From the book "The stories of the Italian chef”. Artichokes with stem. As tender as my heart
When the sun began to be high again in the typical mild springs of my land, I still remember my grandfather's finger pointing at those newly blooming buds.
“They look like gems”, he would exclaim each time, with his strong Neapolitan accent, proud of the work he had done.
Often, after school, I would join him in the countryside and after having collected together the artichokes from his noble garden, as he called it, we would return to the cottage hand in hand.
Gathered around the table, he always advised me to remove the outer leaves, harder and more leathery, until I could see and feel with my little hands the more tender ones, like my heart, he said.
After smiling lovingly at me, the grandfather took my place and, with the tip of the knife, while I silently watched his decisive moves, cleaned the part of the stem and divided the artichoke into two parts.
That intense perfume of theirs, even today, takes me back in time.
This is why I feel at home when I'm in the kitchen.
Years later, thanks to the artichokes from my grandfather's homeland, I propose recipes in my restaurant that evoke the genuine taste of my family.
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