Love my golden cloud…
*****
I’m sure I have mentioned this before, but it’s such fun that I’ll tell the story again. Papa loves playing around with words and when the grandkids were little, he taught them “thank you” in fractured French. See title of blog, haha!
So now it’s in the family language that families seem to create along the way…
And we are thankful for being a bit silly in these very sober times.
Well, maybe not sober, but serious times.
Silly things lift the spirits so we are happy for silly friends and silliness in general. Mercy buckup for all of you who keep us laughing and a bit silly whenever possible.
Thanks for Penny’s improvement…
Thanks for artichokes, mama’s passion, and just about to end their season. But thanks, too, for apricots, summer fruits arriving, and warmer weather in which to be silly….
Mama’s artichoke pasta sauce:
4 artichokes, tough leaves and stringy centers in the hearts removed
1/4 cup olive oil
4 cloves garlic, peeled and left whole but smashed a little
1 cup vegetable broth
1/2 cup white wine
Juice of half a lemon
1 tablespoon butter
1 large sprig of mint
Salt and pepper to taste
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4 tablespoons parmigiano reggiano
In a pot that fits them, place the artichokes, add the olive oil and garlic and sauté for a few minutes. Add all of the other ingredients, and cover, steaming the mixture for about 30 minutes, depending on the size of the artichokes. Turn off the fire and let the pot sit, covered until ready for use. The artichokes will be very soft.
Boil water for pasta.
In the bowl of a food processor or whatever you have to purée a mixture, blend the mixter to a lovely sauce consistency and when the pasta is ready, drain it saving a spoon of the hot salted water for the sauce.
Add the spoon of water to the artichoke sauce, add the parmesan, and toss everything together. Serve.
A pinch of pepperoncino is good in this sauce, if you like a little jolt in your pasta sauces.
