The Sardinian connection.

The rain had finally stopped after three days of pouring, but the sky was still grey with clouds. Spring was coming...but winter still had alot to give before going away.
The man with a beard walked slowly in the field, looking carefully between the plants. As he had hoped, the artichoke season wasn't over yet, and rain had brought some more. His love for artichokes was old; he remembered when he was a child, and his aunt brought them glass jars of cleaned artichokes in oil, and he and his mother grabbed a fork and some bread and had some in the late afternoon. Now he enjoyed them in many other ways, and basically loved to eat them raw with a bit of olive oil, salt and vinegar, but nothing can erase the taste of childhood years.
He kept his knife in his right hand, left hand wrapped in a thick glove. He felt weird and goofy with the glove, but the doctor had been very specific and he needed to use a glove until his stitches were removed. yet his moves were the same as ever. He looked down as he walked slowly, stopped quite often, a couple seconds to knee down, grab the artichoke, cut it from the base with his knife, and stand up again. A wooden box close to him received the spined green thing, and then he would move along and search for more.
His glove, his hand and the blade of his knife shared the same tone of dark greenish grey that looked almost black without direct sunlight. He dind't bother to wipe his blade, nor take care of the spines that were stuck on his glove. He would deal with that later, after the work was done.
His brother in law walked slowly and very carefully a few steps behind him; it looked like he was walking on broken glass with his bare feet. Born far away from the island, he had no notion of this sort of artichoke. The ones he knew were round, sweeter, with virtually no spines and thorns, and that's why a few days earlier he had learned the hard way that these artichokes were tougher, and had thick pointy spines that would bite easily. Yet he liked the taste of them, and a spine or two in the palm of his hand were a cheap price for a lesson learned. So now he walked behind the man, both with tall plastic boots, paying attention to every step, yet enjoying the walk. The man with the beard ahead of him spoke very little as he collected artichokes, but the morning was so peaceful that neither of them felt much need of words.
The man with the beard stopped, collected a small one, and turned to his brother in law with his best effort to smile. He used his knife to cut the head of the artichoke and tossed it in the box, then used his knife to peel the fibrous stem, and handled the heart of it to the shaved man looking at him.
"Most foreigners throw it away, but this is the best part of the plant" he murmured, cutting it in half, and sharing it in the middle of the field.
The shaved man gave it a try, expecting a harsh bitter taste, and soon discovered a sweet core of taste in the stem, that felt juicier than he had expected. He smiled, and the man with the beard handled him his knife and another stem to peel and eat. The long, pointy blade could glide through the stem, and the shaved man liked the feeling of the handle.
"I'm having one made for you, just like mine. It should be here soon. So when you get back home, you have something decent to cut your vegetables with".
The wooden box was full now. They would fill another one, then drive back home in the small town. A themed lunch would follow, and both of them were looking forward to it...

Fausto
:cool:
 
Hi,
Today I made some pictures of my treasure.
I bought this knife 20 years ago to this very famous master. it gave me the taste of this great tradition.





Take care :D:thumbup:

Â
 
Fausto--I really enjoyed that story and had no idea that artichokes could be foraged. I always thought they were only grown as a crop. Thanks! :)

A--that DOES look like a great knife to get started on. :thumbup:
 
Sardinia is one of the biggest artichoke producers out there. They are often grown in a semi wild cultivation and the harvest depends alot on the weather. I've seen winters when the land had produced much more than the market could absorb, and you could get them plenty cheap. Our food tradition uses them in many ways.
You can see fields of them, there is a local artichoke fair here, and usually people who own a field of artichokes do allow friends to get in the property and collect some ;)
Also, our artichokes belong to a peculiar subspecies known as "Sardinian spined artichoke" which is basically endemic here and not found elsewhere. Larger and sharper spines :o
Glad you enjoyed the story though. The Sardinian Connection is at work again... ;)

Fausto
:cool:
 
Last edited:
Thank you for that, Fausto!:thumbup::thumb up:

I love artichokes, and sometimes grill them with other vegetables on the Weber, along with some asparagus and bell peppers. Brushed with a little olive oil and turned quickly, a delicious dish. Sliced with a resolza makes them all that much better. I only wish your countrymen would find a way to make them more available so more people could discover the pleasure of a resolza.
 
Thank you; I remember my grandmother serving Artichokes on Sunday. She drizzled them with olive oil and stuffed them.
To this day I think of her when I eat them, "mange, mange!" was her mantra.
You make me want to visit Sardinia. Thank you fro the story and this beautiful thread.

Tom
 
We're working on that Carl ;)

Ever tried them raw? In a salad or just dipped in olive oil? You have no idea of how many people (even here) waste the stem.... :o it is one of my favourite seasonal products (and this year the season is basically over I'm afraid...)

Fausto
:cool:
 
Great story, Fausto! I enjoyed it very much and learned something as well. Well written and traditional to the core:D
 
The rain had finally stopped after three days of pouring, but the sky was still grey with clouds. Spring was coming...but winter still had alot to give before going away.
The man with a beard walked slowly in the field, looking carefully between the plants. As he had hoped, the artichoke season wasn't over yet, and rain had brought some more. His love for artichokes was old; he remembered when he was a child, and his aunt brought them glass jars of cleaned artichokes in oil, and he and his mother grabbed a fork and some bread and had some in the late afternoon. Now he enjoyed them in many other ways, and basically loved to eat them raw with a bit of olive oil, salt and vinegar, but nothing can erase the taste of childhood years.
He kept his knife in his right hand, left hand wrapped in a thick glove. He felt weird and goofy with the glove, but the doctor had been very specific and he needed to use a glove until his stitches were removed. yet his moves were the same as ever. He looked down as he walked slowly, stopped quite often, a couple seconds to knee down, grab the artichoke, cut it from the base with his knife, and stand up again. A wooden box close to him received the spined green thing, and then he would move along and search for more.
His glove, his hand and the blade of his knife shared the same tone of dark greenish grey that looked almost black without direct sunlight. He dind't bother to wipe his blade, nor take care of the spines that were stuck on his glove. He would deal with that later, after the work was done.
His brother in law walked slowly and very carefully a few steps behind him; it looked like he was walking on broken glass with his bare feet. Born far away from the island, he had no notion of this sort of artichoke. The ones he knew were round, sweeter, with virtually no spines and thorns, and that's why a few days earlier he had learned the hard way that these artichokes were tougher, and had thick pointy spines that would bite easily. Yet he liked the taste of them, and a spine or two in the palm of his hand were a cheap price for a lesson learned. So now he walked behind the man, both with tall plastic boots, paying attention to every step, yet enjoying the walk. The man with the beard ahead of him spoke very little as he collected artichokes, but the morning was so peaceful that neither of them felt much need of words.
The man with the beard stopped, collected a small one, and turned to his brother in law with his best effort to smile. He used his knife to cut the head of the artichoke and tossed it in the box, then used his knife to peel the fibrous stem, and handled the heart of it to the shaved man looking at him.
"Most foreigners throw it away, but this is the best part of the plant" he murmured, cutting it in half, and sharing it in the middle of the field.
The shaved man gave it a try, expecting a harsh bitter taste, and soon discovered a sweet core of taste in the stem, that felt juicier than he had expected. He smiled, and the man with the beard handled him his knife and another stem to peel and eat. The long, pointy blade could glide through the stem, and the shaved man liked the feeling of the handle.
"I'm having one made for you, just like mine. It should be here soon. So when you get back home, you have something decent to cut your vegetables with".
The wooden box was full now. They would fill another one, then drive back home in the small town. A themed lunch would follow, and both of them were looking forward to it...

Fausto
:cool:


I love the story and thank you!

Cate
 
Âchillepattada;14658613 said:
Hi,
Today I made some pictures of my treasure.
I bought this knife 20 years ago to this very famous master. it gave me the taste of this great tradition.





Take care :D:thumbup:

Â

Beautiful knife and you take very, very nice pictures! Thank you.

Cate
 
Sardinia is one of the biggest artichoke producers out there. They are often grown in a semi wild cultivation and the harvest depends alot on the weather. I've seen winters when the land had produced much more than the market could absorb, and you could get them plenty cheap. Our food tradition uses them in many ways.
You can see fields of them, there is a local artichoke fair here, and usually people who own a field of artichokes do allow friends to get in the property and collect some ;)
Also, our artichokes belong to a peculiar subspecies known as "Sardinian spined artichoke" which is basically endemic here and not found elsewhere. Larger and sharper spines :o
Glad you enjoyed the story though. The Sardinian Connection is at work again... ;)

Fausto
:cool:

I did not know that about artichokes. Thank you for the explanation.

I like to eat artichokes too.

Cate
 
Fausto, I really enjoyed reading that story :)


Âchille, you're first Resolza sure is a beauty :thumbup:
 
Hello,
Many thanks for your comments :D:thumbup:

Another day, another shape, but also traditionnal ( excepted the nice san maï blade of course)

tumblr_nmnksvbCmP1u4o2dio1_1280.jpg



Take care . ;)

Â
 
Sardinia is one of the biggest artichoke producers out there. They are often grown in a semi wild cultivation and the harvest depends alot on the weather. I've seen winters when the land had produced much more than the market could absorb, and you could get them plenty cheap. Our food tradition uses them in many ways.
You can see fields of them, there is a local artichoke fair here, and usually people who own a field of artichokes do allow friends to get in the property and collect some ;)
Also, our artichokes belong to a peculiar subspecies known as "Sardinian spined artichoke" which is basically endemic here and not found elsewhere. Larger and sharper spines :o
Glad you enjoyed the story though. The Sardinian Connection is at work again... ;)

Fausto
:cool:

Reading your story, I wondered about that. I’ve never eaten raw artichoke. It looked obvious to me that without some cooking, I had zero chance of scraping food from the leaves with my teeth.

Indeed, I wondered if you were talking about Jerusalem Artichokes. I have no experience with them, and they may well taste good in the raw.

Even eating the artichokes available in America, I love to skin the stem and eat the good stuff.
 
No, I'm not talking about Jerusalem artichokes (had to google them since I know them with another name :o). Tomorrow I will post a couple pictures of "our" artichokes and how we eat them raw.
Basically you eat the stem (peeled), the "heart" (cleaned) and the very first part (the white one) of the leaves. All dipped in oil and salt. Or, sliced up and prepared as a sort of marinated salad. And we peel and clean them with something like this ;) :

FusVNVO.jpg


Fausto
:cool:
 
Hello,
Very nice to see that this place is so lively .

Here is the first knife made for my sun. Adapted to kids ;)

tumblr_nmqgisCarC1u4o2dio1_1280.jpg


Warm regards
Â
 
Fausto
Great old knife and it looks so well loved and used:D:thumbup::thumbup:. Those artichokes sure look dangerous too;):thumbup:

Â


The last knife you post looks very robust!! The pin in the bolster looks like it was left proud so that adjustments could be made? Tha handle material looks great. David turns out all shapes and sizes:thumbup:
 
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