Artichokes were always something mysterious to me. They were either painted on my favourite classical still lifes by old Dutch masters or appeared in the recipes of famous food bloggers I follow on the Instagram. I tried them pickled on the top of pizza, but I always wanted to try them fresh. Artichokes are neither usual in my native Odessa (and I can’t understand why, the climate there is close to North Mediterranean now) nor in Bratislava. However Tesco gave me another surprise and last week I found Violetto artichokes among vegetables right under a box with rhubarb. The price was high enough, so I bought just some. Of course they were not so fresh, beautiful and fragrant as those at Italian or French farm markets, but ok, it’s still nice that I can expand my cooking horizons.
After reading my so far favourite book about food history, Cuisine and Culture: A History of Food and People by Linda Civitello, I became interested in New World crops. Quinoa was one of them, but the price for even a small package was so high that I always held myself from buying it with a quote “stop buying avocado on a toast if you want to afford the house “. Last visit to Tesco brought me a surprise, 250 package of quinoa for the price that I could name “still overpriced, but I can try it”. What cook from quinoa on May in Slovakia when famous May bryndza cheese is available in all stores? I have an obvious answer: just combine these 2 products in 1 dish. The result is great 🙂
Wild garlic is definitely my favourite spring herb. I can’t always wait for its season to start as а combination of wild garlic with red radishes, eggs and cucumbers just drives me crazy and taste of this salad is my personal taste of spring.