Castraure in Tegame

Name: Castraure in Tegame
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 12 pieces castraure artichokes; 1 piece Lemon; 45 ml Extra virgin olive oil; 2 cloves Garlic; 50 ml Dry white wine; 60 ml Water; 15 g fresh flat-leaf parsley; 4 g Fine sea salt; 1 pinch Black pepper

Tender young violet artichokes from the Venetian lagoon, braised gently in olive oil with garlic and parsley. A castraura is the first, prized apical bud pruned in spring.

🇮🇹Italy· Veneto

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 140 kcal

Ingredients

0 of 9 gathered

Servings

12 pieces castraure artichokes — or small, tender baby violet artichokes
1 piece Lemon — halved, for acidulated water
45 ml Extra virgin olive oil — fruity lagoon or regional oil
2 cloves Garlic — peeled and lightly crushed
50 ml Dry white wine — such as Soave or Pinot Grigio delle Venezie
60 ml Water — warm
15 g fresh flat-leaf parsley — finely chopped
4 g Fine sea salt — to taste
1 pinch Black pepper — freshly ground

Equipment

•Heavy lidded sauté pan
•Paring knife
•Large bowl
•Slotted spoon

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 10 g
carbs: 11 g
fibre: 6 g
protein: 4 g
calories: 140 kcal

Instructions

1
Fill a large bowl with cold water and squeeze in the lemon juice.
2
Snap off the tougher outer dark leaves of each artichoke until pale tender leaves appear.
3
Trim the stem down to two centimetres and pare away the dark outer skin with a paring knife.
4
Slice off the top centimetre of prickly leaf tips, then cut each artichoke in half lengthwise.
5
Drop the prepared artichokes immediately into the lemon water to prevent discolouration.
6
Warm the extra virgin olive oil and crushed garlic in a heavy pan over medium-low heat.
7
Cook gently for two minutes until the garlic is fragrant but not browned.
8
Drain the artichokes and place them cut-side down into the hot oil in a single layer.
9
Pour in the white wine and let it bubble away for one minute.
10
Add the water, salt, and pepper, then cover with a tight-fitting lid and lower the heat.
11
Simmer for ten to twelve minutes until the artichoke hearts are completely tender when pierced with a knife.
12
Remove the lid, scatter with chopped fresh parsley, and toss gently before taking off the heat.

Chef's tips

True castraure have no internal prickly choke, so you do not need to scoop the centre. Keep the heat gentle so the artichokes braise in their own juices rather than fry dry.

Ingredient substitutions

castraure artichokes → young baby violet artichokes (carciofi violetti), though they may need slightly longer braising
dry white wine → an equal quantity of light vegetable stock with a squeeze of fresh lemon

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a covered pan over low heat with a tablespoon of water until just warmed through.

Common mistakes to avoid

•Not trimming enough tough outer leaves, which leaves stringy fibres around the edges.
•Browning the garlic too heavily, which imparts a bitter note to the subtle artichoke.
•Cooking over excessive heat without a lid, causing the liquid to evaporate before the hearts soften.

Serving suggestions

Serve warm or at room temperature alongside soft white lagoon polenta.Plate as a spring antipasto with crusty bread to catch the seasoned olive oil.Accompany grilled lagoon sea bass or baked turbot.