Carciofi al latte

This is a dish I learned from good Italian friends (Hero and Carla) back in our Addis Ababa days - artichokes stewed in milk. It's a lot of work cleaning the artichokes, but the cooking itself is simple although it takes at least 30 minutes of stewing.

I do not add herbs to it as many other recipes do. I find the artichoke has a delicate aroma and taste that is easily overpowered by herbs and spices.

Recipe for two

6-10 young artichokes
3 pips garlic, chopped
150 ml milk
oliver oil or butter
salt

Clean the artichokes by cutting away the stalk and a bit of the bottom of the artichoke. Pull away the outer leaves till the bud appears lighter in colour. Trim the rough part where the leaves have been removed. Then cut away the top part of the bud leaving about half of it. The idea is to trim away the hard and stringy parts leaving behind only the tender heart and inner leaves.

Cut the chokes in half, scoop away any hairy seeds. Artichokes brown immediately when cut. You can leave the trimmed hearts in a vinegar or lemon solution. I do not mind the dish looking brownish.



Heat olive oil or butter in a pan. Add chopped garlic, brown slightly, add the choke hearts and fry a bit. Then add salt, 10 ml water and the milk. Stew the chokes till tender and the milk and water have boiled away to a thick creamy sauce.

Serve hot with garlic bread.