Spring time all’Italiana means great bunches of leafy artichokes being sold by the roadside by farmers all over the country.  There is something unique about their flavour, almost metallic, but if, like me, you love them, then you really love them!  Cleaning and preparing  artichokes is a bind, so much so that in Italy green grocers or market stall holders do the job for you, or alternatively you buy them ready cleaned either fresh or frozen.  So making an artichoke dish for two is perfect - just enough work!
 
Serves 2

2 large globe artichokes ● 1/2 lemon ● 1 clove garlic, peeled and chopped finely ● 2 tablespoons freshly chopped mint ● 3 tablespoons freshly grated Parmesan ● fine sea salt and freshly milled black pepper ● 50 g unsalted butter

First of all, prepare the artichokes, which at this time of the year should be soft and tender.  Cut off the stem and pare away all the outer skin until it is very pale green, almost whitish.  Cut it into thin slices and sprinkle with a little lemon juice to prevent it blackening.  Now ruthlessly rip off all the outer leaves until you are left with a central core of tender leaves, very pale coloured at the bottom and dark green at the tip.  Remove the hard tips of the leaves and rub all over with the lemon.  Open out the artichoke enough to scrape away all the furry choke from the centre of both artichokes.  Mix together the finely sliced stems, the garlic, mint, cheese and seasoning. Use this mixture to fill the cavity of both artichokes.  Put the artichokes , top side up, into a saucepan small enough for them to fit snugly.  Put a knob of butter in the pan and divide the rest of the butter between the artichokes, pushing it down into the centre on top of the garlic and mint mixture.  Pour in a little cold water, enough to come about 2 cams. up the sides of the pan.  Cover the pan tightly and place it over a medium heat.   Depending upon how large or how fresh the artichokes are, it will take as little as ten to twelve minutes, or as much as half an hour to cook them until they are just tender and juicy all the way to the centre.  Check by inserting a long thin knife right through the artichokes base and baste occasionally. Make sure there is plenty of liquid surrounding the artichokes if they need to cook further.  You can serve them hot or cold and on their own, or with a simple grilled steak.

SERVES  6

150 g mixed wild mushrooms, cleaned and chopped coarsely (or about half the amount dried mushrooms – then soaked and reconstituted; or double the quantity or ordinary cultivated mushrooms, or a combination of the two) ● 3 large Italian sausages, peeled and crumbled ● 1 onion, peeled and chopped ● 1 or 2 cloves garlic, peeled and chopped ● 1 small sprig fresh rosemary, chopped ● 4 or 5 tablespoons light olive oil ● 1 large glass dry white wine ● 500 g risotto rice ● 1.5 litres hot chicken, beef or vegetable stock ● Freshly grated Parmesan - served separately, optional ● Sea salt and freshly milled black pepper

Put the chopped mushrooms, sausages, onion, garlic and rosemary into a large heavy bottomed saucepan with the oil. Fry gently together until the mushrooms are softened and the onion is cooked. Add the white wine and stir. Wait for the alcohol fumes to boil off, then add the rice and seasoning and begin the cooking process, adding a little hot stock at a time and waiting for the rice to absorb it, stirring thoroughly each time you add more liquid.
 
Continue in this way until the rice is tender and all the grains are plump and fluffy. Remove from the heat, stir in the cream and cover. Leave to stand for about 3 minutes before transferring to a platter and serving. You may offer Parmesan cheese separately, but it is somewhat superfluous if the mushrooms have sufficient flavour of their own.

FARAONA AL VINO ROSSO/GUINEA FOWL WITH RED WINE

Guinea fowl is a lovely bird, perfect for people who are not all that sure about game, it has just enough of a ‘ripe’ flavour.  If you cannot find any, or really would prefer to steer clear of gamey flavour altogether, the same dish works extremely well with a free range chicken that is not too large.  For a larger chicken, just use more of all the other ingredients accordingly.  I have also used quail, pigeon and partridge very successfully when they have been available.

Serves 4

Ingredients:

1 guinea fowl, ready to use

10 g dried porcini mushrooms

200 g shallots or baby onions

50 g pork fat

50 g unsalted butter

20 g plain white flour

1 litre best quality red wine

4 tablespoons grappa pinch grated nutmeg

1 luganega sausage

salt and pepper

METHOD

Wipe and check over the guinea fowl.  Joint it and set aside.  Put the porcini mushrooms in a cup of warm water to soak.  Chop the onions and the pork fat.  Fry the onions with the pork fat and half the butter until the onions are soft.  Lay the guinea fowl in the onions and seal all over, then sprinkle with flour and turn the pieces several times until the flour disappears.  Pour over the wine and the grappa and stir thoroughly.  Add the nutmeg and seasoning.  Boil for about 2 minutes, then reduce heat and simmer until tender for about 1 hour.  When the guinea fowl is cooked, take the joints out of the saucepan and set aside in a warm place.  Reduce the sauce by one third, then add the drained mushrooms and the chopped sausage.  Cook together for about 15 minutes until the sauce is thickened and the sausage cooked through.  Pour over the guinea fowl and serve.