Pleasant, but bitter herb, enhances variety of foods

Description: A plant with either flat or curly deep-green leaves that have a cleansing, mildly bitter flavor. Flat-leaf parsley has larger, sturdier, serrated leaves with a more pronounced flavor. Curly parsley has smaller, ruffled leaves and is common in English-speaking countries and is used as a garnish.

Purchasing: Spoils quickly in hot weather, so look for deep-green, whole leaves and a pleasant, faintly bitter aroma without slime or yellowing. Available year-round but are youngest and most tender in spring. In late summer, leaves may be large, tough or spotted.

Uses: Used to enhance practically any European or Middle Eastern food. Common food affinities include beef, capers, carrots, cauliflower, celery, chicken, eggplant garlic, onions, pastas, potatoes, shallots, tomatoes and zucchini.

Source: “The Field Guide to Herbs & Spices” by Aliza Green

Artichokes stuffed with pancetta & Parsley

  • 2 lemons, halved
  • 4 large artichokes
  • 3 tablespoons olive oil
  • 3 ounces pancetta, finely chopped
  • 1/2 cup minced fresh Italian parsley
  • 2/3 cup water

Squeeze juice from 1 lemon into large bowl of cold water; add 2 lemon halves. Cut stem off 1 artichoke; cut stem into 1/4-inch-thick rounds. Place rounds in lemon water. Starting at base of artichoke, bend outer leaves back; snap off where leaves break naturally, leaving tender yellow-green leaves attached. Using vegetable peeler, trim outside of base until no dark green areas remain. Rub cut surfaces with remaining lemon halves.

Cut off top half of artichoke. Pull out purple-tipped leaves from center. Using spoon, scoop out fibrous choke. Place artichoke in lemon water. Repeat with remaining artichokes.

Drain artichokes and stems. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add artichokes and stem rounds. Cook until artichokes are golden, about 4 minutes per side. Remove from heat. Transfer stem rounds to small bowl.

Mix pancetta and parsley in bowl; spoon into artichokes. Drizzle 1 tablespoon oil over artichokes in skillet. Add 2/3 cup water; bring to boil. Cover; cook artichokes over medium-low heat until cooking liquid is reduced by about half, about 25 minutes. Add stem rounds; cook about 2 minutes. Serve artichokes surrounded by stem rounds and cooking liquid.

Source: www.epicurious.com