I know I said I was going to try and stay pre 15th century in this project. But I am behind and have fewer opportunities to feed four or more people any particular dish. Thus, today I will bend my own rule a tiny bit and pop up to 1530 when artichokes were just beginning to be a popular veg in French gardens. In her book Acquired Taste: The French Origins of Modern Cooking, T. Sarah Peterson says that they spread initially from Avignon to become a popular fad through the next several decades.
I failed to take my own picture. We ate it all. There was only one little artichoke left. I kept trying to tell Pete and Z all the interesting facts, like Henry 8 thought they were an aphrodisac and that Catherine de Medici prly brought them with her, but we ate it all. So... what I did was made dinner. A Southern France inspired, late period ingredients, Tuesday night nosh.
In a ziplock baggy (so period appropriate-- I know) I put 2lbs of chicken thighs. I marinated them from about 1 in the afternoon till baking at 5 pm for about 75 minutes. The marinade was 24 ounces of quartered artichokes with white table wine, olive oil, dried lemon zest and cracked black pepper. I pitted about a cup of black kalamata olives. When it was time to cook I put them in a covered ceramic dish and baked it at 350 till Pete got home. Crusty bread and pasta underneath, little parm on top. (I did also look up egg pasta and that will be a project soon.)
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