Metallic Heart
SPAIN // Full Moon: (Snow Moon) // Raw Baby Artichoke Heart Salad
Reality can be like a razor blade to the heart. It is universal, not personal. We are in this together, the putting on of our knickers, pretending to feel normal, figuring out what to eat and how to exercise what ever it may be that we might exercise... Our bodies, our voices, our free will. What I constantly need is a medicine, a balm, a damn distraction, some help. The kitchen is my pharmacy, my sanctuary— the place I reconnect with inner fire and begin to thaw.
I soften the blade as I press on through the gristle. My shoulders lower, my back muscles relax, and my breath deepens naturally as I begin to imagine what I might find to exercise my right to nourish myself. What is here? Of the now? What won’t wait? It is that thing that is most alive that is what I need.
Cooler mediterranean winter temperatures slow the growth of artichokes, resulting in exceptionally tender and sweet hearts that lack thistles. No choke to clean out. The moment won’t wait, but it’s best you take your time.
I read a thing the other day— likely a joke— that said a woman’s stress level drops substantially when she is called “baby.” Depends on the woman was my first thought. But then, I thought about how happy it makes me to use the word myself. A baby bird, a baby promise, a baby artichoke. A little, tiny, dumb whathaveyou reality check… there is just something satisfied when I name it “baby.” It softens the blow of wisdom.
A few brackets prickle my fingers; I peel back the outer layers of the flower, revealing the tender pale interior. I grab a knife and I begin meditation, breath as long as possible, shavings thin as I can get um. There are more fibers in this raw vegetation, with this, it is more nutritious, but its also harder to digest. It gives you something to sink your teeth into, to chew on… a raw heart.
I remember that a sour taste can be effective for managing high-arousal negative emotions like anxiety, panic, and stress. So, I prescribe lemons, and I squeeze. I remember that spicy food helps boost energy, pleasure, and excitement, so I run my knife through a red chili. I pluck sprigs of mint and parsley to brighten and fortify. I shave in a hunk of aged Manchego. Pinch in a bit of salt, my cure all. Then, I anoint it all with early harvest extra virgin olive oil, so potent and rich.
Though bracingly tart and wonderfully simple, my mouth is left sweet– the mix of textures and flavors revive my mind, and I am brought back to my focus on what is possible in this impossible world. With a little heart, I go on.
Marinated Shaved Artichoke Hearts
serves 2-4
INGREDIENTS:
4 Baby Artichokes (the freshest you can find)
2 Lemons (One for the “acidulated water” to prevent browning and one for the dressing.)
1/4 cup Extra Virgin Olive Oil
Fresh Mint (just a few leaves)
Fresh Parsley (small handful, finely chopped)
1/2 a Red Chili (sliced thin)
1/4 cup Manchego (shaved)
Sea Salt
METHOD:
Artichokes oxidize (turn brown) the moment they hit the air. Fill a bowl with cold water and the juice of one lemon. This keeps the veg looking vibrant.
Snap off the tough outer leaves until you reach the pale, yellow-green inner leaves. Trim the bottom third of the artichoke and peel the stem down to the white core. Immediately drop each cleaned heart into your lemon water.
Using a mandoline or a very sharp knife, slice the artichokes vertically as thin as possible (paper-thin is the goal). Return them to the lemon water for a moment, then pat them dry thoroughly.
In a medium sized bowl, add the juice of one lemon, olive oil, a pinch of sea salt, thinly sliced red chili, finely chopped mint and parsley. Add the thinly shaved artichoke, tossing to gently coat in the dressing. When ready to eat, shave bits of Manchego into the bowl, toss and enjoy!