Chorizo Stuffed Artichokes - Dinner for Two

There are many blessings living on the Central Coast of California and easy access to just picked artichokes in early Spring is one of them. Castroville, "The Artichoke Capital of the World" is mere minutes away where the superb soils of the Salinas Valley abuts the coastal breezes of the Monterey Bay.  A perfect growing environment to this prickly vegetable with the generous heart.

I learned to love these as a little kid, eaten simply with a bit of mayonnaise. Pull off a leaf, dip, grasp just the bottom edge firmly between your teeth and pull. Repeat until you expose the tender flower. Dad would help me removed the flower and scrape down to reveal the whole of the artichoke heart. Jackpot! The meaty flesh now consumable bite by bite. Well worth the effort. He would also buy pounds and pounds of the little ones and marinate them, jarred for later use for antipasta, salads or dishes.

I'm not a big fan of the breadcrumb version of stuffed artichokes, so to take this little adventure to the next step I am stuffing two extra large globes with a chorizo rice mixture. Precooking and removing the inner flower leaves creates a nice container for the spicy ricey goodness. A dipping sauce with sour cream and horseradish compliments the chorizo zest.

A large artichokes stuffed with Beef Chorizo and Basmati Rice Medley

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Not your Grandma's Sunday Gravy -- Or is it?

I am not an Italian Grandmother, but sometimes I channel one when I go into the kitchen. Every family's pasta sauces and marinara a bit different, some recipes handed down for generations, some with a modern twist, and some just because that's the way Gramma always did it.

A recent dinner request for roast beef and spaghetti drove me to the archives for a perfect Sunday Gravy. This dish is not part of my standard repertoire.  Sunday What? My Dad made pretty spectacular spaghetti sauce, flavors embedded in his memory from his Mama and passed down.  Grandmother Delores was no slouch in the kitchen either,  how could she be with seven children? In the family album is a Santa Cruz newspaper article from the 1930's describing in detail her recipe for spaghetti including ground beef and fresh herbs. The author veritably gushed in praise of Mrs. Hayford's cooking prowess.  I couldn't help but smile reading it -- hey, that's like my Dad's! The images vividly rush to my mind of the bustling dining table in the big red house on the hill.  The six boys and single daughter round the lace covered table each having played a part in dinner's preparation. A bowl of black olives and red wine from the Italian neighbors within easy reach on the sideboard for Grandpa Tom.

Like most, I am generally much to impatient or just lack the time to go completely old school and spend all day for a single meal's preparation.  Those indulgences are generally scheduled for major holidays.  So when I reflect on the time honored family tradition of Sunday Gravy my respect grows for all those generations of Nonas in their kitchens. So, today,  a wild creative challenge motives me to set aside the time to become an Italian Grandma! Grab your apron and red wine, let's get cooking!

The Menu

Antipasti

Salata Caprese

Sunday Gravy

Crusty Rustic Bread

Mini Carrot Cake Cupcakes

On the Wine List:  Sbragia Vineyards, Geyersville, CA 2007 Italo's Vineyard Zinfandel
 

Antipasti, Salata Caprese, Sunday Gravy

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Monthly Mingle - Tale of Two Tarts

Goodness knows I love a challenge... and I love cheese, eggs and buttery pastry. What better than an inspired theme of Topless Tarts to get my creative juices going for April's Monthly Mingle guest hosted by Cook Sister! for Meeta at Honey What's for Lunch. These cross-blog activities are really quite wonderful to exchange ideas and see different takes on a theme. Who will be going down that sweet road, who makes the savory turn?

Cook Sister! Hosting April's Monthly Mingle

Springtime brings beautiful leeks, green onions and tender baby chives so my first flirty tart goes in that direction. An oniony delight, sweetness derived from sauteed onions, shallots and leeks combine layers of tangy goat cheese and buttery lusciousness. Did you know that the Ancient Egyptians worshipped onions, believing that its spherical shape and concentric rings symbolized eternal life?  Well, I was certainly craving some spring onion deliciousness and frankly today was enough of a worship moment for me.

Because the filling was enough to work into two tart crusts I give you another variation using roasted asparagus, mushrooms and tomato. Why waste some great leftovers!?  These beautiful tarts are rich, buttery, creamy and ready for a wonderful luncheon or brunch in your future. I served them over a pretty little spinach salad with a savory vinaigrette for a light dinner. Oh, and note that the filling is no way figure friendly, low fat or low calorie, just saying....

Spring Onion Goat Cheese and Ricotta Tart

Goat Cheese and Roasted Asparagus, Mushroom and Tomato Tart

Links to
Check out the finalized Topless Tart Roundup - Deliciousness in a crust!
Monthly Mingle hosted by Cook Sister!
Monthly Mingle by Meeta
Emeril Lagasse's Goat Cheese and Rosemary Tart (inspiration)

click Read More for my Two Tart Recipes