Food is a funny thing. Our relationship to it is well, quite telling of our relationship to the world. At least for me it is. Cooking teaches me a lot about myself. Sometimes, that means learning something or seeing something that I don’t really want to see. Sometimes though, if I watch myself from the sidelines. I get a chance to observe my comings and goings while gaining insight to myself and how I relate to life.

For instance, I was determined to make Artichokes and Onions, Creole Style this weekend. It just sounded good and I have yet to have my artichoke taste let alone artichoke fix for the spring. What started out as a simple desire for a simple meal once again turns into a simple meal with a lesson. There is no excuse as to why I haven’t had an artichoke this year, other than I am not a shopper and tend to go to the market with the same mentality. Go in, get what is on the list, stay focused and get out.

This is a great way to shop when you are on a tight schedule, or a scavenger hunt. But for someone who is trying to find their calling through the kitchen. Well let’s just say that is not a smart way to shop. It leaves out room for divine encounters with hidden herbs tucked away in the produce section. Purple garlic and rhubarb stay hidden with the root vegetables without a chance of being discovered. Small artichokes waiting for care full preparation followed by delicate braising with fresh herbs are ignored once again by a hurried shopper. An artichoke waiting to be painted by an ardent admirer.

Sticking to a list leaves out room for the creative. And removing the creative leaves out God for me. Leave God and creativity out and I do not have a chance in discovering my calling or anything else for that matter. It leaves out a chance for a surprise meal that could have been enjoyed.

Wanting to cook and eat artichokes showed me something about myself that I need to see. This gal needs to slow done allowing myself the room to discover and delight in a surprise or two. One of the good things about getting older is that I don’t shudder at the insights like I use to. Realizing that I don’t have time to waste in trying to learn a lesson 50 times over before I get it helps to control the shuddering reaction. That doesn’t mean that I get my lessons the first time. I suspect I will catch myself rushing through the grocery store a gazillion times with my grocery list and focus mentality. It’s just that when I catch myself doing it again, I will lovingly nudge myself to meander the aisles instead of justifying my stay focus miss out on a surprise mentality.

Combine this spiritual insight with a pleasurable cooking experience followed by a purely heavenly eating experience and we simply had the makings of a meal to remember. I will never eat an artichoke without remembering the joy of it all. Joy is an important ingredient that has often been left out of my life, in part because of my hurried and goal-oriented mentality. So a good healthy dose of joyful meandering is something to savour. There is nothing like a meal to remember, a meal or dish stamped on your psyche becomes a treasured memory as time passes. They are some of the best memories we can have.

Hard knocks can toughen you, just as the tough fibrous stalks of the artichoke are hardened to protect the delicate flesh inside. Isn’t it amazing that underneath the prickley leaves and tough stalk lies one of the most delicate delectable vegtables that one can eat? Both the grocery checker and the bagger commented how grateful they were that I had bagged my artichokes as they usually get pricked by them. They don’t like artichokes because of this, they said. I smiled and said, you don’t know what you are missing so please don’t let those prickley leaves frighten you from eating them.

This was my first time braising artichokes. Seems simple enough and it will be the next time I do it. But I read and reread the instructions on preparing the artichokes a few times too many for my liking. Where were the pictures when you need them? But I took my time in the preparation of my artichokes trying my best to control the cuttings of the paring knife in hand. My knives are dull, and I need to straighten this situation out rather quickly.

I didn’t want to use boiled onions as called for in the recipe because I had a perfectly good bunch of spring onions fresh from the farmers market to use instead. Fresh thyme another ingredient used often in Southern cooking was on hand. It felt good to reach for an ingredient or two knowing that I have included in my new Southern larder. I am catching on, bits and pieces of Southern cooking and eating are becoming a part of me. Just enough to help me gain a little more confidence with each step I take.

This was a meal that took time to fix as my artichokes were the small ones. After cutting each section I dipped them in a bowl of lemon water to stop discoloration as best as I could. After the artichokes were prepared I trimmed the onions, slicing them for the dish. Then a piece of country ham was julienned. Fresh thyme, butter and a little stock followed by fresh pepper and a touch of salt.

Never being a braiser, I am finding comfort in cooking this way of late. There is not only something soothing about the process but the flavor that is delivered in the braised dishes are just incredible. I don’t want to jump the gun here, without doing my research, but I think Southern cooking requires a good deal of braising. Slowly, I am getting hooked to my new way of learning to cook. Becoming increasingly fascinated with the mystery of it all. And a mystery it is.

So much goes in to the cooking, so much has been lost, and it has so much to offer on so many levels. I am intrigued and wonder what gem I will meet when meandering at the market on my next visit. Perhaps an encounter with an old friend and a chance meeting with something new.

Nary a list is going to get in the way of my new found discovery; market meandering.

Artichokes and Onions, Creole Style

Damon Lee Fowler, New Southern Kitchen

8-12 spring onions sliced

4 medium artichokes

1/2 lemon

2 tablespoons of unsalted butter

2 ounces of country ham, cut into julienne

1 tablespoon chopped fresh thyme

fresh ground black pepper

1/2 cup chicken stock

1 tablespoon fresh parsley

• While preparing artichokes drop in from time to time in a bowl of lemon water to prevent discoloration.
• Prepare the artichokes, by trimming the tough stalk leaving the tender flesh in tact.
• Remove the first two layers of leaves at the bottom of cone.
• Holding the leaves at the base snap off the tough part, repeat till you are 2/3 from the bottom.
• Then cut off the top 1/3 of artichoke and remove the inside leaves and purplish fibrous fuzzy insides using a melon baller or spoon.
• Cut artichokes in fourths and set aside.
• Heat butter in a pan over medium heat, when hot add onions and artichokes and sautee for about 4 minutes.
• Add the ham and thyme and cook for about 30 seconds more.
• Season with the fresh ground black pepper and slowly pour broth in pan.
• Cover and reduce heat cooking for about 20 to 30 minutes depending on size of artichokes. Shake pan from time to time to prevent sticking.
• If liquid dries up you can add a little water.
• When done put into a serving bowl and sprinkle with fresh chopped parsley.

This is a great side dish, or just eaten as a luncheon dish or alone as a light supper with a salad.