Last summer we were in Rome. One of the specialties was stuffed artichoke. Of course we had to taste this and looked for a work of art that matched it. Actually the process of this series is reversed. First the food then the artwork. This work of art is by Jean Bernard and is part of the collection of the Rijksmuseum. It was painted in 1795 and is real art because before that time it came into use to encyclopedically record all kinds of ingredients in great detail. At that time, art was also the way to transfer knowledge. Photography was only invented later and knowledge of commodities is and was an advantage. Moreover, it was a showpiece for the owner to show what he knew. There are different versions of stuffed artichokes in Italian cuisine. This recipe with herbs comes from Liguria. Suitable as a starter or side dish.

The tastiest Artichoke

8 artichokes
lemon juice
2 cloves of garlic
1 bunch of parsley
some sprigs of marjoram
olive oil
some wheat flour
2 bay leaves
Remove the stems, a large portion of the outer leaves and the tops of the artichokes. Tap the artichoke heads on the work surface so that they open. Then remove the beards and place the artichokes in cold water with lemon juice for about 15 minutes.

Finely chop the beards together with the garlic, parsley and marjoram leaves. Mix this with some olive oil, salt and pepper. Fill the artichokes with the spice mixture and sprinkle some wheat flour over the top. Heat some olive oil in a frying pan and fry the artichokes with the top side down for a few minutes. When it is brown, turn it over and add water, salt and bay leaves and let it simmer for another 30 minutes.