Cooking and drinking go hand in hand! Chris is joined in our foodcast nook by Jonathan Fasano of Don Ciccio & Figli, a D.C.-based Italian liqueur distillery using traditional techniques straight from the Amalfi Coast, and Nolan Rodman of Rodman’s Gourmet Grocer, a family-owned and operated store that has been a shopping destination for international foods, wines and beer since 1955. Jonathan and Nolan share their passion for fine food and drink, tell us about the history and traditions of their stores and their products, and show us how best to buy, pair, and cook with the amazing spirits and ingredients that these two Washington institutions have to offer. You can try it out yourself with our “Can Do” recipe this week: Braised Baby Artichokes!
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Episode 7 “Can Do” Recipe: Braised Baby Artichokes
12 baby artichokes, tops trimmed, outer leaves removed, cut in half lengthwise
Extra virgin olive oil
4 cloves of garlic, sliced thinly
Generous pinch of red pepper flakes
Sprig of fresh mint
Splash of dry white wine from Rodman’s or artichoke liqueur from Don Ciccio
½ cup water
Maldon sea salt flakes
Freshly ground peppercorns
Juice of half a lemon
Zest of 1 lemon
Handful of grated Pecorino
Italian flat leaf parsley, finely chopped, to garnish
Cut the artichokes in half and soak in a bowl of lemon water until ready to cook… acid water prevents browning.
Turn your burner on medium high, heat the olive oil in a large sauté pan, shake any excess water off the artichokes and add them to your pan, one by one so they’re flat side down.
When the artichokes are nicely browned on the flat side, turn them over using tongs. Now add the sprig of fresh mint, the garlic and red pepper flakes, shaking the pan now and then to prevent burning the garlic and ensure even browning of the artichokes.
Anoint with the artichoke liqueur or dry white wine and let the alcohol burn off for a minute or two. Add the water, cover, and simmer for 15 minutes or until tender… adding more H2O if dry.
To Serve
Remove mint sprig and discard. Transfer to a serving platter or bowl. Season with Maldon sea salt flakes and freshly ground peppercorns. Anoint with lemon juice, and garnish with lemon zest, Pecorino, and parsley.
Special thank you to this week’s sponsor: Capital Wine School
The Capital Wine School is one of the premier wine schools in the country. Located across the street from the Friendship Heights Metro Center on the red line here in DC, we offer courses and tasting classes for the beginner, intermediate, advanced, and professional student. For more information, visit us at Capitalwineschool.com.
