Ciao Donata

Ciao'd under the Super Blue Blood Moon.

The Meyer lemon love fest continues. Last week, I posted a recipe for Chicken Soup with Orzo and Meyer Lemon. It was one of my most popular recipes to date. I'm not surprised because the recipe is super simple, freshly flavorful and healthy all at once. Plus, there's that radiant Meyer lemon sweet-sour kick.

My Meyer lemon trees continue to bestow me with brilliant, sunshine-y yellow gifts. It's a banner year. These magical little lemons deserve a place in the ciaodonata sun. So, herewith, a super simple yet sumptuous recipe for Meyer Lemony Roasted Broccoli and Cauliflower. #dolcevitadelish. Enjoy!

RECIPE

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Serves 4

1/2 pound broccoli florets
1/2 pound cauliflower florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 small Meyer lemon, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt, to taste

Preheat an oven to 475 degress. Place the broccoli and cauliflower on a rimmed baking sheet and toss with the oil, garlic, and lemon slices. Roast until the vegetables are browned and tender, about 30 minutes. Toss the vegetables halfway through. Serve immediately.

Ciao'd while the Acacia pollen flurries in the breeze.

Italians are great fans of the artichoke. During the spring, all manner of artichokes, from petite to jumbo, grasshopper green to deep violet, are piled high in farmers' markets. Nowhere is this display more dramatic than in Rome's Campo dei Fiori market. No surprise then that Carciofi alla Romana (Roman-style artichokes) has become an iconic Roman dish. During the spring, most households and restaurants prepare it. Over and over again.

The artichokes are prepared with mentuccia, a delicate wild mint native to Italy. The mint is combined with parsley and garlic and then stuffed into the artichoke's cavity. The artichokes are then braised in a blend of olive oil, white wine, and water. It's a dish that celebrates how fresh, seasonal ingredients prepared simply can manifest absolute perfection. That's it, and that's enough.

My recipe is a riff on the Roman dish. I braise the artichokes alla Romana-style, but instead of stuffing them with herbs and garlic, I mix those ingredients with toasted breadcrumbs, chopped soppressata (a Pugliese dry-cured salami) and Pecorino-Romano cheese. I sprinkle the mixture on the artichokes before serving. Simplice è deliziosa (simple is delicious).

RECIPE

BRAISED ARTICHOKES WITH ROMANO TOPPING

A blend of white wine, parsley, mint, and garlic infuses the artichokes with a flavor that complements their grassy greenness. Before serving, the artichokes are topped with toasted breadcrumbs enriched with Pecorino-Romano cheese and soppressata, a Pugliese dry-cured salami.

Serves 4

1 lemon
4 globe artichokes
6 tablespoons olive oil
2 garlic cloves, chopped
1 cup fresh parsley leaves plus 1/4 cup chopped
1/2 cup fresh mint leaves
2 cups dry white wine
2 tablespoons unsalted butter
Generous 1 cup breadcrumbs
1/4 cup grated Pecorino-Romano cheese
1/4 cup soppressata or other cured salami
Kosher salt and freshly ground black pepper

Fill a large bowl with cold water. Halve the lemon, squeeze the juice into the water, and add the lemon halves. Trim the stem of an artichoke to about 1 1/2 inches from the base. Using a vegetable peeler or paring knife, remove the stem's fibrous exterior. Remove the tough outer leavers, snapping them off at the base, until only the yellow leaves with pale green tips remain. Trim 1/4-inch off the top of the artichoke. With a a small spoon (a melon baller works great), scrape and remove the hairy choke in the center of the artichoke. Place the artichoke in the acidulated lemon water. Repeat with the remaining three artichokes.

Heat the olive oil over medium heat in a saucepan large enough to hold the artichokes snugly. Add the garlic, parsley, and mint and cook, stirring, until the garlic becomes fragrant, about 1 minute. Add the wine and 2 teaspoons salt. Remove the artichokes from the water, tap on the counter to spread the leaves open, and place cut side down in the pan. Cover and bring to a simmer. Reduce the heat to low and simmer gently until the artichokes are tender. The artichokes should offer no resistance when pierced with a knife and the outer leaves should come off easily when pulled. Season the braising liquid with salt and pepper, to taste.

Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring, until they become lightly browned. Stir in the cheese, soppressata, and remaining parsley. Season to taste with salt and pepper. Divide the artichokes among 4 shallow bowls. Top with the breadcrumb mixture and spoon the braising liquid around the artichokes.