Philosophizing About Food With Francine: Herbed Turkey Burgers and Mediterranean Vegetables

by Francine Black

A quick and healthy Monday evening supper: Herbed turkey burgers and a fresh Mediterranean vegetable medley.

Our vegetables feature sweet onion, garlic, herbs, sweet and hot peppers, zucchini and artichoke hearts.

Artichokes date back at least 3,000 years to the Mediterranean region where Theophrastus (371-287BC) wrote they were quite a popular delicacy among the wealthy folk and used medicinally. It was Catherine of Medici along with her personal chef, Pantanelli, who is credited with bringing the “artichokes” to France when, as you may remember, she married King Henri II in the 16th century. Actually, Catherine was quite a foodie and it is believed she greatly influenced French cuisine by introducing wonderful vegetables, herbs and olive oil to her adopted country.

Years later, French immigrants brought “Les Artichauts” to Louisiana, and Spaniards and Italians brought “Carciofi” to California where they are still grown today. By whatever name we call them, they are really healthy with a rich nutritional profile.

You might ask whether they are a fruit or a vegetable. I would say they are neither. Rather these relatives of the sunflower are the unopened flower bud of a thistle plant and are harvested before that bud opens.

There are so many ways to serve artichokes. We enjoy them steamed, stuffed, marinated and cold on a charcuterie platter.

If you haven’t yet, I hope you give them a try!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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